> 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.
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.
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.
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
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
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
( ; )
( ( ) )
It's a widdle pud (my cat's in heat, what's new with you?)
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.
>>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.
-- There is no love sincerer than the love of food. (George Bernard Shaw)
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
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!
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
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.)
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.
* For its ways are ways of pleasantness and all its paths are peace. *
Debra Fran Baker dfb...@panix.com