How to get crispy skin on roasted chicken?

[justfryit]

OK guys. There has to be a good trick to getting crispy delicious chicken skin and not have the meat be shoe leather. I've eaten it before so I know it's possible.

What's the secret. Is it done by s l o w l y roasting the chicken at a low temp? Should the chicken be allowed to dry out a little in the air first (refrigerated)?

How do you make crispy roasted chicken?

As long as we're at it, what do you do to make today's bland chicken "eyes roll back in your head", lip-smacking good? If you were autitioning for your dream job and it was riding on your preparation of a roasted chicken, how would you do it?

[MarkV]

Roast the chicken at high heat, at least 400. Depending on the size of the chicken, the skin should be crisp by the time the meat is done. For a large bird however, you run the risk of burning the outside before the meat is cooked. Here you can start it on low heat and then put the spurs to it toward the end of the roasting process.

Brine the chicken for extra moistness and/or rub a compound butter under the skin before roasting.

Mark

[phatch]

It also helps if you leave the chicken exposed in the fridge for 12 hours or so before roasting. Dries out the skin so it crisps faster.

Phil

[Clove]

http://www.epicurious.com/recipes/re...s/views/231348

I found the above recipe on Epicurious and it is now my favorite method for roast chicken. I was a little suspicious of the simple preparation, but it was fantastic and the skin was nice and crispy. Read the reviews from others that have made it.

[mudbug]

Never underestimate a "simple" recipe.

[josephreese]

Originally Posted by Clove

http://www.epicurious.com/recipes/re...s/views/231348

I found the above recipe on Epicurious and it is now my favorite method for roast chicken. I was a little suspicious of the simple preparation, but it was fantastic and the skin was nice and crispy. Read the reviews from others that have made it.

I was about to suggest that justfryit check out the Bouchon cookbook from the library to see Thomas Keller's roast chicken recipe. It seems that keller gave Epicurious permission to post his recipe... the very one you linked.

[JonK]

Our favorite technique is the Bistro-style roast from the late Pierre Franey's "Cuisine Rapide". It's a high heat recipe that produces a moist bird similar to a spit roasted chicken. We're planning to make it tonight!

In brief, load the cavity with a bay leaf, a few sprigs thyme (or a 1/2 tsp dry), and a garlic clove (or substitute your favorite chicken herbs--we like rosemary or fresh sage), sprinkle inside and out with salt and pepper, and truss the bird. Oil the skin.

Place the bird on one side in a shallow roasting pan and scatter the neck, gizzard, etc. along with a quartered, peeled onion, around the bird. Roast 20 minutes in a pre-heated 425 degree oven, basting occasionally with any accumulated fat. Do the same for another 20 minutes on the other side. Remove accumulated fat.

Place the chicken on its back and put 2 tbsp butter, 1/2 cup chicken broth, and 1/4 cup water in the pan and roast another 20 minutes or until juices run clear, basting occasionally. Remove the chicken and let its juices flow into the pan.

Undo the chicken. Meanwhile, place the pan on the stove and bring to a boil, scraping the pan. Serve the chicken with the pan sauce.

[blueschef]

Jon K,
I love chicken like that! I have done it with poulets and cornish hens as well, just serve em whole with the sauce and some spuds and veggies!