cavedweller Posted October 15, 2021 Report Posted October 15, 2021 All you premier kk chefs chime in - what is the secret to creating a golden brown skin on the bird of your choice? Quote
remi Posted October 15, 2021 Report Posted October 15, 2021 (edited) No secret- I have had my KK for only 4 months. Have cooked whole chickens only twice- spatchcocked on one occasion, roti the other time. Followed rough guidelines on the poultry section of this forum vis a vis timing and temps. Perfect results both times. Seems to me that the secret of golden brown skin on a chicken- is to get a KK.... Edited October 15, 2021 by remi 2 Quote
Poochie Posted October 15, 2021 Report Posted October 15, 2021 Paprika in your rub helps too. 1 Quote
tony b Posted October 15, 2021 Report Posted October 15, 2021 Color is one thing, crispy skin is another - the Holy Grail of grilled chicken. The latter requires higher temps - above 375F. Direct heat helps, too. 1 Quote
DennisLinkletter Posted October 15, 2021 Report Posted October 15, 2021 Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out.. Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping. 1 1 Quote
C6Bill Posted October 15, 2021 Report Posted October 15, 2021 (edited) I use a little baking powder too, and as already mentioned a little higher temp. In the KK i've been cooking my chickens between 375 and 400. And I will take Dennis's advice and try a tenderizer too These ones were sauced just prior to taking off. the skin was already crispy. Edited October 15, 2021 by C6Bill 2 Quote
cavedweller Posted October 16, 2021 Author Report Posted October 16, 2021 Nice patina for the pallet Quote
Poochie Posted October 16, 2021 Report Posted October 16, 2021 Those are good looking yardbirds! Quote
