ME: Come and take my picture! I'm blowdrying a chicken!
HIM: What?
ME: I'm blowdrying our chicken so it will be really crispy, and I want a picture of it.
HIM: Fine.
(click)
HIM: Are you going to put this on the internet?
The best way to get crispy, golden skin on a roast chicken is to make sure that the surface (and probably the inside) of the bird is completely dry before it goes in the oven.
This chicken I brined with garlic, salt, and bay leaves, then butterflied. I was about to start the tedious process of drying it with paper towels when I realized there was a better way.
And the results are in: Blowdrying your chicken is the way to go. The skin comes out beautifully crispy, all puffy and golden. You don't go through half a roll of disgusting paper towels. And (almost most importantly) blowdrying your chicken is takes about half the time it takes to blot it dry with towels, and does a better job.
However, your beloved will think you are nuts. Your call.
Search This Blog
Monday, April 21, 2008
Use a blowdryer to get the crispiest roast chicken ever
Subscribe to:
Post Comments (Atom)
3 comments:
Thats an awesome tip Riona!
I am going to try this. At least, once I gather the courage to roast something I will. I don't know why, but roasts intimidate me.
How do you do your vegies? My mum's always done them in the baking dish, but she uses SO MUCH oil, I prefer a healthier alternative?
*scratches head* Does that really work? I might try that next time!
xoxo
This is a neat concept...do you have the after picture so we can see the final product?
Post a Comment