T
The Pickled Pig
Guest
After reading about Guy's success using baking soda on chicken I had to give it a try. I was skeptical throughout the entire process and thought I was snipe hunting more than once. But it's hard to argue with the results.
The skin was crispy but delicate enough to bite through easily. As an added bonus, the meat was as tender and juicy as any I've cooked.
1) Trimmed chicken, applied baking soda, and refrigerated for 24 hours
2) Rinsed, seasoned and grilled over direct heat for 25 minutes or so (180+ internal)
3) Skin was crispy
4) Chicken was delicious
I'll definitely try this technique again. But because of the timing, I'm not sure it's practical for contests. It might make sense to separate the skins and coat them with baking soda while marinating the meat.
The skin was crispy but delicate enough to bite through easily. As an added bonus, the meat was as tender and juicy as any I've cooked.
1) Trimmed chicken, applied baking soda, and refrigerated for 24 hours
2) Rinsed, seasoned and grilled over direct heat for 25 minutes or so (180+ internal)
3) Skin was crispy
4) Chicken was delicious
I'll definitely try this technique again. But because of the timing, I'm not sure it's practical for contests. It might make sense to separate the skins and coat them with baking soda while marinating the meat.
