cookieee
Sous Chef
Darn, darn, darn, always forget to do this. While browsing through one of my cookbooks, I came across this.
Salt the skin well ahead. If a golden crispy skin is on your list of must-haves for chicken, shower the skin with kosher salt (about 1 tsp. per lb.) at least an hour (and as much as 24 hours) before cooking. Leave the salted chicken uncovered in the refrigerator, allowing the skin to dry out a bit.
Source: Weber's Ultimate Grilling
I know, simple and easy. By typing it up here, I'm hoping it will help me to remember it. lol
Salt the skin well ahead. If a golden crispy skin is on your list of must-haves for chicken, shower the skin with kosher salt (about 1 tsp. per lb.) at least an hour (and as much as 24 hours) before cooking. Leave the salted chicken uncovered in the refrigerator, allowing the skin to dry out a bit.
Source: Weber's Ultimate Grilling
I know, simple and easy. By typing it up here, I'm hoping it will help me to remember it. lol