"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-10-2009, 07:25 PM   #1
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Question Methods to Cook Chicken and have Crispy Skin

I have half a fryer I want to use before freezer burn sets in. Every time I cook chicken, I get a soft skin, which I do not like and ultimately give to the cats.

How can I get a Crispy skin? The meal I was thinking of is chicken with biscuts and gravy.

Thanks!

__________________

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 08:43 PM   #2
Senior Cook
 
Deathbysoup's Avatar
 
Join Date: Jan 2009
Location: Toronto, Ontario, CA
Posts: 137
Send a message via AIM to Deathbysoup
Well this isn't biscuits and gravy , but when I want a crispy chicken this is what I do .
Rub chicken all over with butter or whatever butter product or substitute you use. Put some under the skin if you can . Grease dish you are cooking it in .Put chicken in dish . Spice to your liking . Surround with potatoes ( i like the golden fingerling ones or the rubies ) and carrots, onions and garlic tossed w/ melted butter or olive oil and spices . NO LIQUID . Cook until the skin is brown and crispy . Generally I cook at 375 - 400 for about an hour to hour and a half depending on the size of the chicken. Generally I just eye it.
__________________

__________________
Deathbysoup is offline   Reply With Quote
Old 06-10-2009, 09:12 PM   #3
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
So butter is the trick. I really hate soggy skin. I also like the golden fingerling potatoes.

Thanks!
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 09:16 PM   #4
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,488
Quote:
Originally Posted by Jeni78 View Post
So butter is the trick. I really hate soggy skin. I also like the golden fingerling potatoes.

Thanks!
any fat/oil will help brown or crisp.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 06-10-2009, 09:17 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
To get crispy skin, you must use dry heat. I coat the skin with oil and bake/roast it in a shallow pan.

If you're cooking chicken in a covered dish or pot, you will not have crispy skin.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-10-2009, 09:23 PM   #6
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Quote:
If you're cooking chicken in a covered dish or pot, you will not have crispy skin.
Which makes sense because I always use the dutch oven and I always have soggy skin!

Thank you!
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-10-2009, 09:29 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Quote:
Originally Posted by Jeni78 View Post
Which makes sense because I always use the dutch oven and I always have soggy skin!

Thank you!

Sometimes I cook the chicken with the skin. I brown it in the pot then add the other ingredients and cook. Then I take off the skin for service. Other times I use skinless chicken pieces.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-11-2009, 03:38 AM   #8
Master Chef
 
getoutamykitchen's Avatar
 
Join Date: Aug 2008
Location: Pasco County, Florida
Posts: 5,658
I coat the chicken with mayonnaise, season with salt & pepper. Place in shallow casserole dish, uncovered and bake at 375 for about an hour or until juices run clear. I am phobic about chicken, so I also use a meat thermometer.
and bake until 165-170 degrees. Always comes out perfect.
__________________
Finally things have started clicking for me, my knees, my elbows, my back, etc...
getoutamykitchen is offline   Reply With Quote
Old 06-11-2009, 11:22 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,258
Dry heat and high heat will give you crispy skin.

I often roast whole chickens at 450.

http://www.amazon.com/Roasting-Simpl...ion/0688131352
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 06-11-2009, 11:29 AM   #10
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,488
i cook poultry at 500F (i think it melts the chicken fat under the skin which allows the skin to get crispy) in the beginning then lower to 350F to finish. jmo
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.