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Topic History of: Spatchcocked Chicken: Crispy skin?
Max. showing the last 6 posts - (Last post first)

Author	Message
Ken Baker	Rusty Rooster, i agree that patting the skin dry then dusting with corn starch will do the job ken
tjv	neweggerart, It needs to be a a light dusting. If you have lumps or heavy spots, then it will not be good. I
neweggerart	tjv, Thanks for the advise...will give it my all...someone mentioned dusting with corn starch. Have you ever had luck with that. The one time I tried it, It was not very good.
tjv	neweggerart, I do them skin side down for 5-10 minutes to get the sking going, then flip over and finish. The whole cook is raised grid about 375, sometimes indirect or reflip near the end depending on how the bird looks. Total time is time 60-75 minute. I go mid-160s internal white and dark meat... You can see where I broke the skin between teh white and dark on the flip. I just grab the legs. Season under the skin, entering at the thick part of the breast. Take your time and you can get you fingers into the leg section. Good luck, T
Rick's Tropical Delight	neweggerart, remember back in the 60's when mom would make roast chicken in the oven and the skin was really crisp, but the meat was dry as the mohave? just bump up the temp for the last part of the cook, or change the setup to direct and watch it closely
Rusty Rooster	neweggerart, Did two last night @ 350 raised grid direct. Pretty crispy but I have seen others post to dust it with corn starch for a crispier skin.