Crisp-skinned roast chicken recipe anyone?
Does anyone have the link to the recent recipe that has made the magazine and newspaper rounds for crisp-skinned roast chicken rubbed with baking soda and salt? I thought I saw it in Serious Eats or in Cooks Illustrated, but I've searched both websites and come up empty. I know it needs to air dry in the refrigerator for 24 hours. Thanks!
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8 Comments:
Found it! It's from The Paupered Chef. Crisp Roast Chicken. This looks pretty interesting. I think I'm going to try it.
chisai at 10:58AM on 03/02/08
Thank you so much, chisai. Baking powder and not baking soda...no wonder my searches came up empty! I'll add a comment when I've tried this out!
Teachertalk at 11:36AM on 03/02/08
This concept doesn't even sound good...baking powder OR soda. For crispy skin and moist meaty roasted chicken, try the Food911 recipe from Tyler Florence, in which you put butter, herbs and garlic under the skin, and onions, garlic, lemon halves and herbs in the cavity, cooking at high heat breast down at first and lower heat, breast up for the balance of the cooking time. It's foolproof and delicious. If you can't find the recipe, let me know and I'll take it off that scribbled greasy peice of notepad that lives in my clip of regulary cooked recipes on the refrigerator door and send it to you.
DeepCreekPagan at 5:48PM on 03/02/08
Also on Paupered Chef's site is the Kafka Herb-Roasted Chicken, which I tried just a few days ago. I went in very skeptical, because it uses very high heat throughout (500 degrees), but it actually worked really well! Quick, easy, not fussy. Great on a weeknight. I recommend it.
I'm going to try it again with a punctured lemon in the bird.
LoCo at 6:25PM on 03/02/08
That recipe was featured in the recent issue of Cook's Illustrated, which the The Paupered Chef credits, but I haven't compared the two recipes to see if they're exact or not.
I've been without a working kitchen for 8 weeks now (Home Depot kitchen renovation HELL) but I am very anxious to try this one weekend soon, when my kitchen is finished, as my husband and I love roasted chicken!
Southern_bella at 8:05AM on 03/03/08
I tried the crisp skin recipe with baking powder. For what little improvement there was, I won't be doing it again. I've found by putting lots of lemon juice and herbs on the skin, it will crisp up very well.
1stmakearoux at 2:41PM on 03/03/08
I use the 'Cook's Illustrated' recipe (from 'The Best Recipe', actually), and, although I should be used to it by now, routinely marvel at the crispy skin; my boyfriend and I have to be fairly disciplined to not eat most of the skin while carving the bird.
I've modified the recipe slightly, so that, after brining the bird, I combine the oil, salt, and pepper and spread that over the chicken; then it is roasted for 15 min. at 190C/375F on each of its sides and a further 20-25 minutes on its back at 230C/450F.
mongoose at 3:50AM on 03/04/08
When I used the high heat method specified on The Paupered Chef, the outside was definitely crispy (but not as good as Peking Duck) but even though I tested the temperature of the thighs, the joints were still pink. I don't recommend this recipe. But I've only done it once---but I think the Zuni Cafe or Jamile Oliver or Tyler Florence recipes are better bets.
Teachertalk at 5:22PM on 03/05/08