I want crispy skin on my roast chicken
Filmclip
writes:
> The chicken
>was juicy but the skin was whitish and not at all crispy. What can I
>do to make the skin brown and crispy?
Strangely enough, if you soak the chicken in milk for several hours in the
fridge, then drain before cooking and sprinkle with a good amount of
paprika the skin should become quite crisp.
BrawnyBear
>What can I
>do to make the skin brown and crispy?
>
>
>
How about the last five minutes...turn the broiler on and watch it very
closely!! It will burn.
Saul Feldman
olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
skin. I out some garlic cloves in the cavilty. I used one of those
V-Shaped roasters and roasted the chicken for one hour. The chicken
was juicy but the skin was whitish and not at all crispy. What can I
Ninette R Enrique
What temp. did you cook it at?
Some things you can do to get crispy skin are:
1) Put the chicken uncovered in the refrigerator overnight (dries out skin).
2) While cooking baste with a mixture of butter and citrus (oj, lemon
juice). The milk solids in the butter promote browning on the surface
(thus butter is better than oil). If you don't like a citrus taste, just
baste with oil.
I have a feeling you probably cooked the chicken at a lower temp. (350
deg.). If you like that cooking method, you just need to baste the bird.
Ninette
Andy Pforzheimer
In article <41g3fu$f...@sun.sirius.com>, Saul Feldman (sfel...@sirius.com) writes:
>Last night I roasted a 3 1/4 pound range chicken. I rubbed it with
>olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
>skin. I out some garlic cloves in the cavilty. I used one of those
>V-Shaped roasters and roasted the chicken for one hour. The chicken
>was juicy but the skin was whitish and not at all crispy. What can I
>do to make the skin brown and crispy?
Olive oil works *against* you here. Leave it dry. Also, what
temperature were you using? You need at least 450 to brown
something as small as a chicken.
>
>
william r smith
Last night I roasted a 3 1/4 pound range chicken.
The chicken was juicy but the skin was whitish and not at all
crispy. What can I do to make the skin brown and crispy?
For Christmas last year we got a very strange chicken roasting device.
This thing is like an Erlinmeyer (sp?) flask. You know the kind that
flares at the bottom:
| |
| |
/ \
/ \
/ \
---------
You wash and clean the chicken, partially fill the flask with water, and
add dried herbs to the water. Then impale the chicken on the flask, ala
Vlad the Impaler. Place the chicken stuck to its flask in a shallow
roasting pan. At this point the chicken is "sitting up", with its
legs and the flask in the pan, and its wings in the air like its in
a hold up. Roast at some normal temperature like 375 degrees F.
We often remove the skin from chicken before cooking, but the first
time we tried the flask we left it on. The skin came out brown and
crisp and delicious. The chicken was moist and tender. The only
problem is the chicken looks so bizarre that we had to take a picture
of it.
We are going to do another one as soon as whole chickens go on sale
again. Now if we could just keep from FOTHFL when we see the chicken
sitting in the pan we'd be all set.
BTW the flask gizmo was purchased at Pier One Imports.
William Sburgfort Smith
_______________________________________________________________________________
William Smith will...@mhpcc.edu
Maui High Performance Computing Center WWW: http://www.mhpcc.edu/mhpcc.html
_______________________________________________________________________________
Mary f (Pud in Pavlova's kitchen)
Next time use a mixture of olive oil and butter. Olive oil
has a high "burn" point (someone correct that phrase :-) ),
and won't brown. Whereas butter will brown. Baste it every
20 minutes. You could also turn on the broiler to brown the
breast
Mary f.
~~~
|\\ /
/,\\ /
|,4-\ /
'-~~_\ /_
( ; )
( ( ) )
@__) (__@
It's a widdle pud (my cat's in heat, what's new with you?)
morisot
chicken>, 'sfel...@sirius.com (Saul Feldman)' wrote:
>Last night I roasted a 3 1/4 pound range chicken. I rubbed it with
>olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
>skin. I out some garlic cloves in the cavilty. I used one of those
>do to make the skin brown and crispy?
>
keep the juices in.
--
D.
"Men argue. Nature acts." Voltaire
Susan Hattie Steinsapir
Fire up the oven! I start that size chicken breast down at 450 for 20
minutes. Then baste and flip, reduce heat to 350 and cook until juices
from between thigh and body are clear. For that size chicken, should be
about an hour. Don't overcook. With this method, my chicken always has
nice brown crispy skin. This is really the only part I like anyway.
Chicken is not as daunting as it seems.
--
Yours,
Susan
_____________________________________________________________________________
Susan Hattie Steinsapir hat...@netcom.com Sacramento, California
Surf's up! Catch a wave to my web page <www.andreas.com/susan.html>
See a picture of me and the cats. Get one of my recipes.
Nick Nicholls
brown and nicely roasted.
Monica Nicholls
s...@usa.pipeline.com
chicken>, 'sfel...@sirius.com (Saul Feldman)' wrote:
>Last night I roasted a 3 1/4 pound range chicken. I rubbed it with
>olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
>skin. I out some garlic cloves in the cavilty. I used one of those
>V-Shaped roasters and roasted the chicken for one hour. The chicken
>was juicy but the skin was whitish and not at all crispy. What can I
>do to make the skin brown and crispy?
>
Heres the way my family always prepared roasted chichen with the most
delicious, crispy and wonderfully colored skin:
Make a paste from:
paprika
crushed garlic
orange juice
Sorry, no exact measurements, but as a guideline heres what I do:
Dump about 4T paprika & 1T fresh or jarred garlic in a small bowl. Add OJ
little by little until you get a medium thick paste. " Smear" the stuff all
over the bird and roast.
My uncle Meyer ( the butcher) always said he needed to get chickens with 2
skins since us 3 kids always fought over who got the most skin!
Ellyn
Nancy Dooley
>From: apf...@pfood.win.net (Andy Pforzheimer)
>Date: Thu, 24 Aug 1995 18:15:18 GMT
>Subject: Re: I want crispy skin on my roast chicken
>
>In article <41g3fu$f...@sun.sirius.com>, Saul Feldman (sfel...@sirius.com) writes:
>>Last night I roasted a 3 1/4 pound range chicken. I rubbed it with
>>olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
>>skin. I out some garlic cloves in the cavilty. I used one of those
>>V-Shaped roasters and roasted the chicken for one hour. The chicken
>>was juicy but the skin was whitish and not at all crispy. What can I
>>do to make the skin brown and crispy?
>Olive oil works *against* you here. Leave it dry. Also, what
>temperature were you using? You need at least 450 to brown
>something as small as a chicken.
You can also get a brown, crispy skin by brushing it with butter and
sprinkling it with a light dusting of flour.
Nancy Dooley
-- There is no love sincerer than the love of food. (George Bernard Shaw)
Bob Patton
<nich...@phoenix.net> wrote:
1. Drink a 16 oz. can of your favorite beer.
2. Rinse the can.
3. Fill the can 1/3 full with your favorite wine
4. Take a whole chicken and spray it with Pam inside and out
5. Season it inside and out with Rotisserie Seasoning (purchased at Sam's
Wholesale Club)
6. Shove the top of the can into the big cavity of the chicken, making a
support for the chicken to stand up on.
7. Place "beer can chicken" on a baking sheet.
8. Bake upright on the lowest oven rack at 350 - 375° for 1 hr. 15 min to
1 hr. 30 min.
9. Remove from oven, remove and discard the can.
10. The skin will be crisp yet the meat very moist. Enjoy!
lori...@delphi.com
oil over the chicken and then liberally sprinkle paprika over it.
Cook uncovered and it should brown and crisp. If it is brown and
still needs to cook, cover with foil so it won't burn.
Good luck,
Lori
Saul Feldman
theories on crisping chicken. Distilling what other people said, I
will start at 450 for 20 minutes, lower to 350 and baste with butter.
If that doesn't work, you'll hear back from me.
ko...@delphi.com
pretty crispy.
Nisa
Cheryl
upon my Internet time! Anyhoo, my roast chicken has crispy skin, and it's
one of the fastest, easiest things I make. If I'm in a super hurry or
really lazy, I don't stuff it, but normally, I put quartered onions and
whole garlic cloves in the body cavity, and place it breast-side up in an
enameled chicken roasting pan. I sprinkle the chicken skin liberally
with garlic granules, lemon pepper, dried thyme, and dried tarragon.
Then I put the lid on the roasting pan and stick it in a 400 degrees F
oven for one hour. Comes out perfect every time, with the skin crispy
and flavourful, and the chicken itself nice and moist. It's a good
quickie dinner.
-- Cheryl
Marian Russell
>Last night I roasted a 3 1/4 pound range chicken. I rubbed it with
>olive oil and rubbed salt, pepper, paprika, and crushed garlic on the
>skin. I out some garlic cloves in the cavilty. I used one of those
>V-Shaped roasters and roasted the chicken for one hour. The chicken
>was juicy but the skin was whitish and not at all crispy. What can I
>do to make the skin brown and crispy?
Try this:
Peel two lemons, prick them all over with a skewer and stuff them in
the cavity of the chicken. Sew the neck and body cavities closed with
skewers.
Rub the chicken all over with salt and pepper (NO OIL!).
Roast the chicken until it's done.
The skin should be nice and crispy.
(I think the olive oil is your problem, actually.)
Marian Russell
MRus...@sgit.iaea.or.at
Curtis Balls
writes:
>Rub the chicken all over with salt and pepper (NO OIL!).
>
>Roast the chicken until it's done.
>>The skin should be nice and crispy.
>>(I think the olive oil is your problem, actually.)
>
How hot is your oven? Try starting out at a high temperature, say 425
F for about 30 minutes. Most of the baking time should be about
325-350 F. You could switch to butter instead of oil. Or try ending up
with a higher temperature, say on BROIL for about 10-15 minutes, that
oughta do it. Your chicken is in the center of the oven, right? The
lemons and garlic and pepper (try white pepper) give a nice flavor, but
I don't know what connection they have to your browned skin objectives.
Anybody? Are you turning your bird at regular intrevals? This helps
keep it moist and prevents the breasts from getting overdone. I've used
olive oil before and I didn't have your problems. Ummmm???....let us
know.
Curtis
Debra Fran Baker
spray them with PAM and that works fine.
However, a teacher's aide I once worked with told me her father's secret
(he was a Chinese chef.) You want the dryest skin you can get - so pour
boiling water over the bird. She said it was a guaruntee.
Debra
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* For its ways are ways of pleasantness and all its paths are peace. *
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Debra Fran Baker dfb...@panix.com