Chicken skin miracle

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

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.
 
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.
 
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