Reply to "Hang Your Chicken Out to Dry"

maxqMember

Looking good Pags! I'll give your recipe a try the next time around. Two tips for you:

1. Before you air dry, work the skin out over the meat as best you can. A couple of thighs in pic #1 had "crinkly" skin. This will allow better drying.

2. I've taken a crack at Peking Duck at the restaurant a few time though I can't source head on ducks which are somewhat critical to the final result of super crisp skin. One of the initial steps to creating that crisp skin involves pouring scalding hot water over the ducks...presumably to open the pores before air drying them. Maybe a ladle of scalding hot water over the chicken skin might create the same affect?

I'll give that a shot and let you know the results.

11/1/118:29 PM

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