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Old 12-18-2019, 02:08 PM   #1
Sous Chef
Join Date: Jan 2019
Location: South Florida
Posts: 813
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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Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,341
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.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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