Chicken skin miracle

checkrd past · Oct 16, 2018

Finally had the chance to try the boiling water over the chicken skin trick.Oh man does it ever work.My first test was legs with the Everglades rub I just got in the mail at 300 deg right on the grill.I really liked the flavor and the skin was crispy, actually made a crunch sound.Real happy with the first try and the 2nd will be with thighs.

Sjhill · Oct 16, 2018

What’s the trick?

Mike Twangzer · Oct 16, 2018

yeah .... what IS the trick ?

Evil-g · Oct 16, 2018

Same question here. Maybe it’s some ancient secret

4ever3 · Oct 16, 2018

You do what?

frayedend · Oct 16, 2018

I'm guessing it's this... (quick google search). But I'm assuming it's the salt that helped and not the boiling water.

https://www.littlethings.com/chicken-skin-boiling-water/

darita · Oct 16, 2018

Glad you got to try it. I was hoping others would so I could get some feedback. Here it is as posted on this site. It really does work! https://www.bbq-brethren.com/forum/showthread.php?t=264759
And no...it's the boiling water. The boiling water causes the fibers in the proteins to align, which then allows to fat to escape more easily. At least that's what I read on the science behind that technique. It's also a very old Chinese Peking Duck trick, which features crispy duck skin.
As you pour on the water, you can actually see the skin become translucent...weird.

Mike Twangzer · Oct 16, 2018

Salt ... no salt ... just boiling water .... who's gonna compare both ?

sudsandswine · Oct 16, 2018

darita · Oct 16, 2018

Mike Twangzer said:
Salt ... no salt ... just boiling water .... who's gonna compare both ?

I can only say that I've tried salt without boiling water and salt with boiling water and there is a marked difference. Really, I think the salt, drying in the fridge, boiling water and spray oil that all contribute. Up until recently, I had limited success, but once I started using the boiling water, it all came together and produced that great skin.:grin:
So glad it worked for you.

BBQ Bacon · Oct 16, 2018

Whaaaaat? I am going to have to try this!

Pig_Farmer · Oct 16, 2018

sudsandswine said:

I'm listening.

checkrd past · Oct 16, 2018

All I did was to trim the legs and poured boiling water over the skin,and just a 1/4 cup I'm guessing. It really shrinks up the skin so on my thigh test.I'm going to leave more skin on when I trim.

sudsandswine · Oct 16, 2018

Pig_Farmer said:
I'm listening.

Cook hotter :becky:

Big N Hot · Oct 16, 2018

Anyone try it on Turkey?

darita · Oct 16, 2018

BBQ Bacon said:
Whaaaaat? I am going to have to try this!

Yes! Try it and report back, please. Every cooker will likely require tweaks, but follow the general recipe and you'll have success.

Rockinar · Oct 16, 2018

I use the boiling air trick. I pour hot boiling 400* air over the chicken.

Ron_L · Oct 16, 2018

Rockinar said:
I use the boiling air trick. I pour hot boiling 400* air over the chicken.

:rofl: :rofl: :rofl:

Michigan BBQ Fan · Oct 16, 2018

Great tip. Thanks for sharing. Excited to try it out. Happy Smokin'

Mike in Roseville · Oct 16, 2018

sudsandswine said:
Cook hotter :becky:

^^^this^^^

Chicken skin miracle

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