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

Author	Message
beerco	Vinny, I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect. I haven't done a spachcocked chicken with the oiled skin yet but would think the same thing would work. I have done several without oiling and the skin comes out tough. (BTW I don't go over 160o for the breast)
tjv	gdenby, good looking bird, but it shape looks like something out of Area 51......LOL. I do em similar but mine take just over an hour to get to 160 internal...
gdenby	Vinny, The above spatchcock was done by bringing the temp up above 450 dome, and searing the bird skin-side down for about 10 minutes, then flipping, and closing the vents so the temp dropped to about 350. I don't have my notes handy, but I recall that it was about 40 minutes to reach 170 in the thigh. The skin was really crisp, but the bird remained moist. I don't recall the rub. gdenby
icemncmth	Vinny, At the end of the cook..bump up the temp to 400 deg and let it go for a few mins..that will do the trick.
Vinny	Any ideas on how to cook a whole chicken slowly (turns out great and juicy) BUT that has a nice crispy skin?