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Re: Crispy chicken skin message has embedded images

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Posted by: gdenby on 2007/08/29 15:13:32  

In Reply to: Crispy chicken skin posted by Vinny on 2007/08/29 14:16:02

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

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