"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-24-2011, 02:00 AM   #1
Assistant Cook
 
Join Date: Mar 2011
Posts: 3
Chicken+White Wine=Crispy?

I have a whole chicken in my fridge currently that I need to find something to do with. My only stipulations are these; I must do it in a way that I end up with crispy (but not fried) chicken skin. I also would like to utilize the half a bottle of dry chardonay I have in my fridge. I was thinking of glazing the chicken with the wine but I am concerned that my chicken will get soggy rather than crispy. Any suggestions or spectacular recipes?

__________________

__________________
calebdaniel is offline   Reply With Quote
Old 03-24-2011, 02:13 AM   #2
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Do you have a kettle BBQ grill? Beer Butt chicken subbing wine for the beer. Personally, I would just drink the wine while waiting for the chicken to cook!

Sent from my iPhone using Cooking
__________________

__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 03-24-2011, 08:11 AM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
You can't glaze chicken with wine, really. You could make a sauce with it.

I'd also suggest brining the chicken and roasting it at high heat while drinking the wine while it cooks.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-24-2011, 08:16 AM   #4
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
As has been said, you can't achieve crispy skin with too much liquid. You could use a bit of it but, it will evaporate eventually. Crispy skin is a result of high heat and moisture evaporation. Adding more liquid will not help you achieve your goal.

Roast uncovered on a higher setting until crispy and drink the wine.
__________________
Rocklobster is offline   Reply With Quote
Old 03-24-2011, 09:48 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by jennyema View Post
You can't glaze chicken with wine, really. You could make a sauce with it.

I'd also suggest brining the chicken and roasting it at high heat while drinking the wine while it cooks.
Sounds good to me. Rub a little oil on the skin to help crisp it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-27-2011, 01:28 AM   #6
Sous Chef
 
Sprout's Avatar
 
Join Date: Sep 2010
Location: Usa, Michigan
Posts: 558
Do you have an injector/syringe? Perhaps you could inject the wine (possibly infused with some herbs first) into the meat and then dry the outside and rub with a bit of oil. Or, like jennyema suggested, make a sauce to serve with it.
__________________
Always try to bring a spare set of clothing when you dream about going to work or school. That way, if you encounter someone having that dream where they show up in their underwear, you'll be their hero.
Sprout is offline   Reply With Quote
Old 03-27-2011, 02:01 AM   #7
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I have never tried it with chardonay, but I often marinate chicken in dry sherry and parsley, pour off the liquid and roast, uncovered. I always get a crispy skin.
__________________
Barbara L is offline   Reply With Quote
Old 03-27-2011, 04:42 AM   #8
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Chicken Scarpiello

Ingredients:

Extra-virgin olive oil
1/2-1 pound fennel sausage, cut into bite- size pieces
3-pound chicken cut into about 8 pieces with bone left intact
Kosher salt
1/2 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1/2 cup quartered hot cherry peppers
1/2 cup hot cherry pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped

Directions: 1. Coat the bottom of a large Dutch Oven with olive oil and bring to medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
2. Season the chicken generously with salt and add oven that the sausage was browned in. Brown the chicken well, crisping the skin last. Once the chicken is brown on all sides, remove it from the Dutch oven and reserve.
3. Drain the oil and return it to the heat. Coat the oven lightly with new olive oil, add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes.
4. Add the garlic and cook for 2 to 3 more minutes.
5. Add the wine to the pan and reduce it by half.
6. While the wine is reducing, scrape any browned bits off the bottom of the pan.
7. Return the sausage and add the cherry peppers, cherry pepper juice, chicken stock, oregano and chicken to the pan while keeping the crispy skin above the liquid. Bring to a boil, reduce to a simmer, partially covered, for 15 minutes.
8. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
9. Taste and adjust the seasoning, if needed.

The finished dish should be slightly soupy, spicy, and delicious.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 04-05-2011, 08:13 PM   #9
Assistant Cook
 
Join Date: Mar 2011
Posts: 3
Dear Selkie, that looks like a fun recipe. I haven't ever combined sausage much with chicken, but it I can see i working well together.
__________________
calebdaniel is offline   Reply With Quote
Old 04-05-2011, 08:18 PM   #10
Senior Cook
 
Join Date: Apr 2011
Posts: 340
try Alton brown's broiled butterflied chicken recipe, the skin will definitely boil and it also includes a jus
Broiled, Butterflied Chicken Recipe : Alton Brown : Food Network

lol after pasting the recipe link above, I realized that he also called it "broiled butterflied chicken" like I did in the first paragraph. great minds think alike!!!!
__________________

__________________
Hyperion is offline   Reply With Quote
Reply

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 04:12 AM.


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