cpwebb Posted November 3, 2012 Report Share Posted November 3, 2012 I've been cooking a couple of chickens every other weekend for a while and they always come out moist and very tasty. The problem is the skin is never very crispy. I have just read on here about putting them in the fridge for a few hours to help crisp up the skin but is there anything else I can try? I don't want to just hit the bird with a torch to get it crispy. I appreciate any input offered. I will be trying to air them out in the fridge next time to see if it helps. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 3, 2012 Report Share Posted November 3, 2012 Re: Crispy Skin I have to admit that I'm hit or miss when it comes to crispy skin on whole birds. My best results are when I brush them with olive oil, spatchcocked with skin side down (unless on the upright stand), and be patient (this is the part that I have the most trouble with!) Don't worry, with the KK, you won't dry out the meat cooking it long enough to get the skin crispy. When doing thighs only, I let them cook until almost done at like 375F, then do like a reverse sear on a steak and crank up the temps to about 450F, skin side down to do a final crisp on the skin. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted November 4, 2012 Report Share Posted November 4, 2012 Re: Crispy Skin I couldn't get crispy skin on a chicken in the KK until I started putting it in the frig, uncovered, the night before cooking and then cooking it direct, high in the dome, at a temp over 400 deg. Then I don't open the lid until I'm ready to take it off and it comes out perfect for me this way. I don't think a couple of hours in the frig is enough to help much. If you do it overnight, you will definitely see a difference in the texture of the skin while its still raw. It looks weird but it comes out great. I have also heard of people putting a very light dusting of cornstarch on the skin before cooking but I have not tried that. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 4, 2012 Report Share Posted November 4, 2012 Re: Crispy Skin Great suggestion Loquitur. I'll be trying it today. Thanks Quote Link to comment Share on other sites More sharing options...
Syzygies Posted November 4, 2012 Report Share Posted November 4, 2012 Re: Crispy Skin Nice idea, it reminds me of letting salmon develop a "pelicure" in the fridge after brining. I've tried the hairdryer approach with mixed success (it helps e.g. deep-fried Thai duck), I'll have to try this. We prefer our chicken at 500 F for half an hour, direct main grill over well-developed coals, after a light brine. Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 7, 2012 Report Share Posted November 7, 2012 Re: Crispy Skin Be sure to cook chicken direct, not with a heat deflector. Indirect yields rubbery skin. Quote Link to comment Share on other sites More sharing options...
cpwebb Posted November 8, 2012 Author Report Share Posted November 8, 2012 Re: Crispy Skin Thanks for all the suggestions, I was planning on trying one this weekend but it looks like it will have to wait. Quote Link to comment Share on other sites More sharing options...
