|PS: There was actually more bacon on the chicken - but I removed them before taking the shot! My bad.|
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).
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.