Crispy roast chicken skin

Participant · 15 Mar 2009 at 16:59

We're having roast chicken for dinner tonight. I've tried various things but can never make the skin really crispy, so I'm hoping to get some tips on how to achieve it from the OcUK chefs.

At the moment we have a chicken that's been sitting in the fridge for 24 hours with skin exposed. I am planning to rub the skin with freshly ground black pepper and coarse rock salt before cooking it on 250 degrees C for 20 minutes then 230 for another 40 minutes. This time I'm going to try it without rubbing any olive oil into the skin or basting it with butter etc.

I have a blowtorch but this just burns it and seems to taint the flavour of the skin.

Any other tips for a really crispy chicken skin?

PS I've already tried the kill it with fire, nuke it from orbit, etc. approaches.

Cosimo · 15 Mar 2009 at 17:01

Rub in some fine extra virgin olive oil.

Pete19s · 15 Mar 2009 at 17:25

I dont do anything special, bit of oil + some chicken oxo over the top. In the oven @ 180 for about 1.5 hours and voila tasty crispy chicken skin!

jegz · 15 Mar 2009 at 17:27

decent roasting tin!

I bought a hard anodised one the other day for £40 quid and it was worth every penny!

Scottland · 15 Mar 2009 at 17:27

Bit of salt and pepper normally does the trick.

utajoker · 15 Mar 2009 at 17:34

i normaly cook it covered then for the last 10 mins or so put it in uncovered. rub some butter or oil on the skin before cooking it.

Glaucus · 15 Mar 2009 at 17:35

What temperature :eek:

V4NT0M · 15 Mar 2009 at 17:36

I haven't had crispy chicken skin for YEARS! I want.

Glaucus · 15 Mar 2009 at 17:38

Skyfall said:
I haven't had crispy chicken skin for YEARS! I want.

I Don't do anything special 180 for what ever time it says just sprinkle generous amount of chicken seasoning on. always get crispy skin.

Psymonkee · 15 Mar 2009 at 17:39

No salt/pepper/butter

Cook covered, last 10 - 15 uncovered.

Rocket science it is not!

Duff-Man · 15 Mar 2009 at 18:04

I just cook my chicken in an open tray. I put some black pepper and olive oil on it, but nothing else (and I don't really rub anything in).

The key thing for crisping the skin should be the temperature of the oven. I have mine at around 230C. Perhaps your oven isn't hot enough?

oli collett · 15 Mar 2009 at 19:57

The key is dryness of the outside.

I don't understand why you wouldn't use any salt/pepper, salting if anything should help.

Clown · 15 Mar 2009 at 20:31

Crispy like my bedsheets?

al123 · 15 Mar 2009 at 20:33

I rub lots of olive oil, salt and pepper onto the skin, always seems to work

neiljung · 15 Mar 2009 at 20:35

I usually put a bit of water in the bottom of the tray when I'm cooking a chicken. I'm guessing that the resultant steam and humidity is what's stopping my chicken skin going crispy. Have to stop doing that.

blueboy2001 · 15 Mar 2009 at 21:27

Start it on 220 for the first 10-15 minutes depending on size, then reduce to 180. The higher temp cooks the skin first and helps to seal the juices in.

A little oil and salt should be all that's needed for crispy skin. Dry the chicken with kitchen paper before you start otherwise the high temp is wasted evaporating the water.