Konya001040
Assistant Cook
I recently started cooking at home a lot and have conquered many dishes since then (chili, beef stew, fried chicken, stir-fried "Chinese" food, roast beef, tomato sauce, home-baked bread and homemade sausage, just to name a few.) I've been fooling around with roast chicken, and I've had some good results, but every time while I'm carving it, the skin comes right off. Other peoples' roast chicken that I've eaten has had a golden brown and crispy skin that was pretty much adhered to the meat under it. I generally cook mine un-trussed at 350F for about two hours (or whenever it reaches 160F) There seems to be a lot of moisture under the skin. I put it in a flat-bottom roasting pan.
Should I use a roasting rack or maybe rub some melted butter under the skin? I can't really figure it out.
Thanks for your time.
Should I use a roasting rack or maybe rub some melted butter under the skin? I can't really figure it out.
Thanks for your time.