i want to make a roast chicken dinner and i can never seem to get the skin nice and crispy, any ideas please. thank you
2006-11-01 03:55:40 · 15 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Rub salt into the skin the night before you cook it. Make sure it is dry inside and out before roasting. Prick the skin regularly during roasting and let the fat drain out. Cook it uncovered for the last half hour to let the skin go brown and crispy. Oh, and the most important thing, dont but the cheap supermarket chickens. These have been force reared and injected with water so no matter what you do, they will never go crisp. The more humanely reared chickens always taste better. Try the Oakham chickens from Marks and Spencer. They are reasonably priced and always go nice and crispy.
2006-11-01 05:22:00 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Wash the chicken in hot water to release any loose fat. Pat it completely dry inside and out with paper towels. Rub it all over with butter or olive oil (or a combination). Season with salt and pepper. You can put some crushed garlic, thyme or any other herb in the butter/oil for more flavor, as well as any herbs that you would like to put in the cavity.
Roast at 450 degrees on a rack in a roasting pan for 25 minutes, turning once or twice to ensure even browning. Reduce heat to 350 and continue to cook until the juices at the thigh run clear when stuck with a fork.
2006-11-01 04:03:22 · answer #2 · answered by sassy n 4 · 0⤊ 1⤋
I wipe the chicken over, then make sure it's completely dry - then put it in the oven i DON'T cover it with oil, salt or foil, just the dried off chicken, and i get crispy crunchy skin everytime
2006-11-01 05:02:26 · answer #3 · answered by merciasounds 5 · 0⤊ 0⤋
about 10 minutes before you take it out of the oven turn the temperature up high after drizzling a little olive oil over the bird. This will ensure you get lovely light crispy skin.
2006-11-01 05:25:46 · answer #4 · answered by fenlandfowl 5 · 0⤊ 0⤋
line your roasting tin with foil put chicken in just put a couple of desertspoons of water over it wrap tin foil around put in oven for the first half an hour then open foil up put chicken back in and just keep basting about every 20 mins till chicken cooked but don't baste for last 10 mins to allow skin to crisp, good luck
2006-11-01 04:00:18 · answer #5 · answered by bluebell 4 · 1⤊ 0⤋
I usually rub the chicken with butter , then I add some salt, black pepper, garlic powder and any other seasons that you would like.
I cook it in an oven bag to keep the juices in and so it won't dry out.
2006-11-01 05:31:41 · answer #6 · answered by Melissa 4 · 0⤊ 0⤋
You have to let it roast uncovered for about the last 15mins,I have seen on the tele cooks spinkling with salt to crisp up, but works just aswell without.
2006-11-01 05:26:08 · answer #7 · answered by Heather B 2 · 0⤊ 0⤋
this will sound crazy!!!! but it works. sprinkle it well with cornstarch. this makes for crispy skin. (don't smother it but sprinkle on with your fingers or a spoon. then bake as normal... about 10 Min's before its ready turn the cooker up higher to help crisp
2006-11-01 04:29:46 · answer #8 · answered by whostoleallthegoodnames1 2 · 0⤊ 0⤋
Char it with a blow torch for about 1 minute. This gives a nice crispy out side with a soft inside. More of an 'acquired' taste though.
Like, Bon appetite.
2006-11-01 04:45:50 · answer #9 · answered by prizefyter 5 · 0⤊ 2⤋
You have to cook it uncovered at least for the last minutes of cooking and make sure you rub it with vegatable oil
2006-11-01 03:58:10 · answer #10 · answered by firelady 2 · 1⤊ 0⤋