Tuesday, July 12, 2011

How to make crispy roast chicken

PS: There was actually more bacon on the chicken - but I removed them before taking the shot! My bad.
After learning how to roast a chicken successfully, I was eager to get it done even better. My initial attempt was alright, but then my other half and I concluded that we would have liked the chicken skin crispier.

So thanks to the net and my sis, I gathered some tips and put them to the test. Glad to report, Ops Chicken Skin Crispy - was a success. I will share the very simple roast chicken recipe in my next post. First - lemme list down the invaluable tips.

Tips on how to get crispy skin on roast chicken:

1) Firstly get a roasting pan with a wire rack. I bought mine from Ikea and I think it's a damn good buy. The rack is crucial as it allows the juices from the chicken to drip down and not collect around the chicken.

2) Wash the chicken thoroughly and pat it dry thoroughly. Use some kitchen paper and blot off all the excess moisture on the chicken. You want a dry chicken to start with. You can then place it in a bowl big enough, cover it and let it rest in the fridge (if cooking on that day).

3) Remove the chicken from the fridge at least an hour before roasting. This to me is invaluable. This is because it allows the chicken to come to room temperature before you put it in the oven. Before you start prepping the chicken, you may once again blot away any moisture.

4) Tuck the wing tips of the chicken behind and using some kitchen string - tie up the legs (after seasoning).

Now trust me when I say it's not as hard as it looks - especially when it comes to trussing the chicken. It not only makes the chicken look more presentable but allows for even cooking. It was my first time actually using kitchen string to tie up the legs. It was pretty interesting to do.

 I shall refer you to two excellent tutorials which can help you get started. Click here or here. Remember! You don't have to follow their every step - I know I didn't. But it will give you a rough idea on how to start. I got my stash of Kitchen String from The Kitchen Shop at Empire Shopping Gallery (Subang).

This is how you tuck the wing tips behind so they appear snug.

5) The most crucial step toward getting the skin crispy would be to start at a high temperature setting initially when roasting the chicken. I started cooking the bird at 230C for the first 15 minutes. You may then lower the setting to 190C.

6) Roast chicken breast side down for first 30 minutes. That's right. Some recipes call for the bird to be roasted breast side up the entire cooking time. For the skin to get crispy, start with roasting it breast side down upon which you will flip the bird over.

In my next post - I will share how I marinated and stuffed the chicken using this recipe but with some modifications. In the meantime, I hope these tips help if you're into crispy roast chicken.


Amelia's De-ssert said...

Delicious roast chicken, got any left over? :)

Fresh Garden said...

Thanks for sharing, I enjoyed the visit. :)

Jay said...

this is gorgeous..
first time here..love your space..
fantastic recipe collection..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

Jeannie said...

Delicious roast chicken and useful tips:) Will try it someday when I am not feeling too lazy!

Food For Tots said...

I always think it is an impossible mission to roast chicken. You make it sounds so fun and simple. Thanks for the useful tips!! I will definitely give it a try. ;)

YM said...

Reminds me of Dave's Deli's roast in Jaya SS14! :)

The Sudden Cook said...

Amelia: Haha - I wish!
Fresh Garden: Thanks!
Jay: I 've come across some great Indian dishes on your site. Thanks for stopping by!
Jeannie: Thanks I really feel it's the tips that make all the diff.
FFT: Not impossible at all:)
YM!: Dave's Deli was da bomb - but theirs had a nice gravy to go with too - can't believe I remember this!

Anonymous said...

thanks for your step-by step guide & for sharing on where you purchased your baking tray. very helpful!

i'm new to the roasting technique.

hope you could share on the following.

is heavy duty aluminium foil or parchment paper better for lacing the tray to ensure easy cleaning after roasting?

do we have to select "heavy duty" aluminium foil or normal aluminium foil will do?

i've read my oven instruction that we're not supposed to line the tray with aluminium foil as it would affect cooking. is that true?


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