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How to get crispy skin on roasted chicken? - Page 3

post #61 of 64
1/29/12 at 1:35pm

Your post made me hungry!  You can write, too.

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post #62 of 64
1/29/12 at 5:44pm

Add some thinly slice butter between the skin and the flesh. Cook it in hot oven, 200 Degree CELCIUS or 180. Baste it once every 10 minutes for 30 mins. You should get the crispy skin.

 

 

Otherwise...bake it like usual and once done, remove from the oven and pour some very hot oil over the chicken skin. You should get the crispy skin.

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post #63 of 64
2/8/12 at 7:19am

Two questions:

1) When roasting a larger chicken (5lbs or more), how do I adjust temperature/time to make up for it and still end up with a most chicken (especially chicken breasts- they always seem to turn out a bit dry)?

2)  When roasting in a pan, should I elevate the chicken on a roasting rack inside of the pan or let it cook in its juices in the pan?

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post #64 of 64
2/8/12 at 9:27am
I'm not sure if this was already mentioned but another way to get that great crispy and browned look is to pan sear it on all sides first before setting it in the oven. I've read of people doing that. Its a little more work but some people swear by it.

Chris
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