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Old 12-18-2019, 02:08 PM   #1
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Join Date: Jan 2019
Location: South Florida
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Crispy Chicken Skin

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

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Old 12-18-2019, 03:21 PM   #2
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Seasoning under the skin helps, too, and also seasons the meat. I usually use a Penzeys seasoning blend.

If I'm braising chicken, I often brown the skin side, then remove the skin and broil it in the toaster oven till it's crispy and serve it on the side.
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