bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
I have been doing some searching and thought I would check and see if anyone had any other suggestions than these. I just want to know in a nutshell all of the different recommendations for crispy, or tender bite-through chicken skin.
Here's the variations I have so far:
1. High heat cooking (say 350)
2. Low heat cooking with bastes of oil, butter or mayonnaise
3. Low heat cooking then finishing on a grill
4. Low heat cooking, then sauced and kept warm in foil tent for an hour
I have also heard about drying the skin before cooking it. I'm not sure how you would safely do that, especially if you brine then chicken. Anybody have thoughts on that?
Here's the variations I have so far:
1. High heat cooking (say 350)
2. Low heat cooking with bastes of oil, butter or mayonnaise
3. Low heat cooking then finishing on a grill
4. Low heat cooking, then sauced and kept warm in foil tent for an hour
I have also heard about drying the skin before cooking it. I'm not sure how you would safely do that, especially if you brine then chicken. Anybody have thoughts on that?