I
was pleased with how this Crispy skin
chicken turned out. I did it a new
way – well new to me and will probably do it this way from now on.
First
I rubbed the chicken all over with freshly ground Sichuan pepper and white
pepper together with turmeric, salt and
a little oil. I let it sit warming up a
bit while the oven came up to a moderate temperature.
I
put it on a rack in the roasting dish and added a splash of wine and water in
the bottom of the dish. I tightly
covered it with foil. Then into the oven
for 1 hour – not on high but just below moderate. I was trying to keep the moisture in this way
since the piece of chicken I was cooking was not on the bone but a double
breast with skin on.
After
the first hour I ramped the temperature in the oven up and took off the
foil. I even put the top element on in
the oven for a while. You need to keep a
close eye on it at this stage or you might end up with cinders.
As
you can see it went nice and crispy – it even puffed out a little bit and the
meat was still moist. Result!
Looks delicious!
ReplyDeleteLooks so good!
ReplyDeleteCarole,
ReplyDeleteThe chicken looks deliciously crispy. I see you are using turmeric for the color. I like to use it in meat dishes too, both for its color and its antibacterial properties.
This looks so good!! can't wait to try it
ReplyDeletehi Carole,
ReplyDeleteYour chicken looks great, and I am looking forward to some new breakfast dishes! Thanks for the party,
Jenna