Any tips to get the skin on my roast chicken all crispy!
Thank you in advance!Www@FoodAQ@Com
Answers:
Try this;
If you are roasting the chicken with the skin on, then lift the skin up and rub butter (or substitute if you use it) under it!. Cover with foil, and bake for the right time for how much chicken you are cooking!. About 5 - 10 minutes before it is done, take the chicken out, remove the foil, and rub with olive oil or oil with herbs!. Put the chicken back in the oven without the foil and let it cook for 10 - 20 muinutes more, depending upon the size of your chicken!.
If you prefer to remove the skin, then just drizzle the chicken with your oil or marinade in the beginning and bake for 1/4 of the time, cover the chicken with foil and continue to bake, then towards the end adjust your temp 10 degrees (higher) and cook the remaining time without the foil!. (ex!. if you cook your chicken for 40 minutes, bake it 10 minutes without the foil, 20 with the foil, and then finish out the last 10 without the foil on higher heat!.Www@FoodAQ@Com
If you are roasting the chicken with the skin on, then lift the skin up and rub butter (or substitute if you use it) under it!. Cover with foil, and bake for the right time for how much chicken you are cooking!. About 5 - 10 minutes before it is done, take the chicken out, remove the foil, and rub with olive oil or oil with herbs!. Put the chicken back in the oven without the foil and let it cook for 10 - 20 muinutes more, depending upon the size of your chicken!.
If you prefer to remove the skin, then just drizzle the chicken with your oil or marinade in the beginning and bake for 1/4 of the time, cover the chicken with foil and continue to bake, then towards the end adjust your temp 10 degrees (higher) and cook the remaining time without the foil!. (ex!. if you cook your chicken for 40 minutes, bake it 10 minutes without the foil, 20 with the foil, and then finish out the last 10 without the foil on higher heat!.Www@FoodAQ@Com
I either give the bird a quick spray with some cooking/vegetable oil spray or a light run down with some olive oil!. I do that before seasoning the outside of the bird because the seasonings will stick in the oil!. Roasting at 400 degrees F will also encourage a crisper skin!. And roasting in a pan with lower sides helps too, the hot air can get all around the chicken and crisps the skin better!. If you have a convection feature on your oven, than helps also!.!.!.!.but is not necessary!Www@FoodAQ@Com
Any good cook will tell you that salt takes the liquid out of whatever you are cooking so just turn up the heat of the oven for a while and put your chook in - after you rub salt or a salt substitute over the skin, always a good idea no matter what you are baking e!.g!. pork, beef etc to put a 1/2 inch of water in the baking pan and use a rack for your meat etc, this helps prevent shrinkage
good luckWww@FoodAQ@Com
good luckWww@FoodAQ@Com
I use a dry rub of equal parts of salt, pepper, garlic powder, and onion powder!. I also cook it in the convection oven for 40 minutes at 350 middle rack!. Remember to rub it on not just lay it on because it'll be too thick!.Www@FoodAQ@Com
Rub skin with olive oil or butterWww@FoodAQ@Com