Thursday, 14 March 2013

Crispy skin chicken


Crispy skin chicken by Carole's Chatter


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!


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6 comments:

  1. Carole,
    The 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.

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  2. This looks so good!! can't wait to try it

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  3. hi Carole,
    Your chicken looks great, and I am looking forward to some new breakfast dishes! Thanks for the party,
    Jenna

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