I like to brine the chicken for about an hour before I cook because
the results for the meat are great but the skin never browns, is
there a way to brine and get cripsy brown skin?
Much thanks,
pg

On 24 Aug 2004 07:37:38 -0700,
(mailbox girl) wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,

Have you tried a vertical roaster? I crank up my oven to
375 and the skin is crispy every time.


sf
Practice safe eating - always use condiments

On 24 Aug 2004 07:37:38 -0700,
(mailbox girl) wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,

Have you tried a vertical roaster? I crank up my oven to
375 and the skin is crispy every time.


sf
Practice safe eating - always use condiments

"mailbox girl" > wrote in message
om...
> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

After you brine and rinse the chicken pat it dry and then let it sit in the
fridge for a while uncovered to let the skin dry out. You might also try a
higher roasting temp


--
Peter Aitken

Remove the crap from my email address before using.

"mailbox girl" > wrote in message
om...
> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

After you brine and rinse the chicken pat it dry and then let it sit in the
fridge for a while uncovered to let the skin dry out. You might also try a
higher roasting temp


--
Peter Aitken

Remove the crap from my email address before using.

I apply apricot preserves to my roasters.
Real crispy skin

SUNNY

I apply apricot preserves to my roasters.
Real crispy skin

SUNNY

mailbox girl wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

i think oven temp has alot to do with nice brown crispy skin on a roast
chicken. i roast mine at around 400f and it always turns out with nice
crispy skin and plump and juicy meat.

mailbox girl wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

i think oven temp has alot to do with nice brown crispy skin on a roast
chicken. i roast mine at around 400f and it always turns out with nice
crispy skin and plump and juicy meat.

mailbox girl wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,

Cripsy skin is the result of heat and fat interactions, and brining is=20
essentially irrelevant to it. To get a wonderfully cripsy skin, you=20
want a "pellicle" before you cook it. Brine the chicken for a good bit=20
longer than an hour - more like 8 to 12 hours - and take it out of the=20
brine a couple hours before you're going ot cook it. Set it on a rack=20
over a plate or tray and put it in the fridge uncovered. The skin will=20
dry and form a leathery-feeling surface. That's the pellicle you feel.

Roast at 325=B0F or higher, unstuffed, until the thigh registers 160=B0 t=
o=20
165=B0F. Pull it and let it rest for about 15 minutes. Carve. Cripsy=20
skin, moist, tender meat. Faster cook than unbrined.

Pastorio

mailbox girl wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,

Cripsy skin is the result of heat and fat interactions, and brining is=20
essentially irrelevant to it. To get a wonderfully cripsy skin, you=20
want a "pellicle" before you cook it. Brine the chicken for a good bit=20
longer than an hour - more like 8 to 12 hours - and take it out of the=20
brine a couple hours before you're going ot cook it. Set it on a rack=20
over a plate or tray and put it in the fridge uncovered. The skin will=20
dry and form a leathery-feeling surface. That's the pellicle you feel.

Roast at 325=B0F or higher, unstuffed, until the thigh registers 160=B0 t=
o=20
165=B0F. Pull it and let it rest for about 15 minutes. Carve. Cripsy=20
skin, moist, tender meat. Faster cook than unbrined.

Pastorio

Thanks for the responses, I will try patting the skin dry and cooking
at a higher temp. Do you think if put butter on (or under) the
skin that would help? I can't tell if the brine would counter act the
butter somehow- I don't know..
thanks again,
pg

Thanks for the responses, I will try patting the skin dry and cooking
at a higher temp. Do you think if put butter on (or under) the
skin that would help? I can't tell if the brine would counter act the
butter somehow- I don't know..
thanks again,
pg

mailbox girl wrote:

> Thanks for the responses, I will try patting the skin dry and cooking
> at a higher temp. Do you think if put butter on (or under) the
> skin that would help? I can't tell if the brine would counter act the
> butter somehow- I don't know..
> thanks again,
> pg

i've seen people cook with herbed butter and just regular butter with good
results. i personally like roast chicken with just salt, pepper, with some
garlic cloves, an onion, squeeze a lemon in and put the rest of the lemon in
the cavity... roast away. some people like rosemary with chicken but it
tastes like a pine tree to me

mailbox girl wrote:
> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

The brine has little to do with browning; it has to do with making the
chicken more moist and tender.

When I roast a chicken I always brush it with some of the fat which
naturally runs from a nice skin-on chicken. But I also first brush it with
melted butter. You didn't say what temp you are using to roast the chicken
nor how big the chicken is. I always do mine at about 325F for a 3-5 lb.
chicken, 2-3 hours. Baste it with the drippings and melted butter every
hour or so while roasting it. Nice crispy skin is guaranteed.

Jill

mailbox girl wrote:
> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

The brine has little to do with browning; it has to do with making the
chicken more moist and tender.

When I roast a chicken I always brush it with some of the fat which
naturally runs from a nice skin-on chicken. But I also first brush it with
melted butter. You didn't say what temp you are using to roast the chicken
nor how big the chicken is. I always do mine at about 325F for a 3-5 lb.
chicken, 2-3 hours. Baste it with the drippings and melted butter every
hour or so while roasting it. Nice crispy skin is guaranteed.

Jill

Ok I did pat it dry with paper towels, I didn't have too much time to
let it dry out in the fridge but I did put herbed butter on and under
the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
back side up and then flipped it and lowered the temp to 400 degrees
for 50 more minutes. The skin browned, although wasn't cripsy but it
still tasted and looked great. Next time I'll try giving it more time
to air dry in the fridge.
Thanks for all your help!
pg

Ok I did pat it dry with paper towels, I didn't have too much time to
let it dry out in the fridge but I did put herbed butter on and under
the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
back side up and then flipped it and lowered the temp to 400 degrees
for 50 more minutes. The skin browned, although wasn't cripsy but it
still tasted and looked great. Next time I'll try giving it more time
to air dry in the fridge.
Thanks for all your help!
pg

>(mailbox girl) writes:
>
>I did put herbed butter on and under
>the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
>back side up and then flipped it and lowered the temp to 400 degrees
>for 50 more minutes. The skin browned, although wasn't cripsy

Geeze, it's a chicken, NOT a steenkin' dumb WOP pizza! For chicken skin to
crisp it needs to be roasted in such a way that the fat in the skin can render
out... at high temps for short times the skin will burn on the surface before
the fat can render out and the skin crisps through... instead roast sloooowly,
use lower temps (325F) and cook longer (3hrs), for a large (5-7lbs) roasting
chicken. Best way to obtain evenly crisp skinned chicken is of course with a
rotisserie... lacking that use of a vee rack ain't too terrible.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(mailbox girl) writes:
>
>I did put herbed butter on and under
>the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
>back side up and then flipped it and lowered the temp to 400 degrees
>for 50 more minutes. The skin browned, although wasn't cripsy

Geeze, it's a chicken, NOT a steenkin' dumb WOP pizza! For chicken skin to
crisp it needs to be roasted in such a way that the fat in the skin can render
out... at high temps for short times the skin will burn on the surface before
the fat can render out and the skin crisps through... instead roast sloooowly,
use lower temps (325F) and cook longer (3hrs), for a large (5-7lbs) roasting
chicken. Best way to obtain evenly crisp skinned chicken is of course with a
rotisserie... lacking that use of a vee rack ain't too terrible.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Our pal (mailbox girl) wrote:

> Ok I did pat it dry with paper towels, I didn't have too much time to
> let it dry out in the fridge but I did put herbed butter on and under
> the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
> back side up and then flipped it and lowered the temp to 400 degrees
> for 50 more minutes. The skin browned, although wasn't cripsy but it
> still tasted and looked great. Next time I'll try giving it more time
> to air dry in the fridge.

The following method is generally frowned upon by those RFCers who
don't agree with parboiling, but it always works for me -- tender,
juicy chicken with a brown, crispy skin. And I save the broth to make
stuffing for pork chops:

Old Time Roast Chicken

3-5 lb. roasting or frying chicken
Celery, 1 stalk
Onion, 1 thick slice
Water, 2 cups
Salt, 2 tsp.

Rinse chicken, sprinkle half of salt into body cavity. Place into snug
fitting roasting pan, add water. Put celery, onion, and rest of salt
into water. Cover tightly and heat to boiling on stove top. Reduce heat
and simmer for 30 minutes, spooning occasionally with hot broth to keep
chicken moist. Drain chicken and remove celery & onion from pan. Brush
chicken with melted butter. Bake covered at 375º F until browned and
very tender, for 1½ to 2½ hours. (Usually 1½ hours.)

Variations:

If dressing is desired, remove chicken after draining and stuff lightly.
Do not truss.

For two chickens in one pan, double amount of water and add 1 tsp. of
salt to other chicken body cavity. Roasting time the same.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal (mailbox girl) wrote:

> Ok I did pat it dry with paper towels, I didn't have too much time to
> let it dry out in the fridge but I did put herbed butter on and under
> the skin and cooked my 3.5 pound bird at 500 degrees for 15 minutes
> back side up and then flipped it and lowered the temp to 400 degrees
> for 50 more minutes. The skin browned, although wasn't cripsy but it
> still tasted and looked great. Next time I'll try giving it more time
> to air dry in the fridge.

The following method is generally frowned upon by those RFCers who
don't agree with parboiling, but it always works for me -- tender,
juicy chicken with a brown, crispy skin. And I save the broth to make
stuffing for pork chops:

Old Time Roast Chicken

3-5 lb. roasting or frying chicken
Celery, 1 stalk
Onion, 1 thick slice
Water, 2 cups
Salt, 2 tsp.

Rinse chicken, sprinkle half of salt into body cavity. Place into snug
fitting roasting pan, add water. Put celery, onion, and rest of salt
into water. Cover tightly and heat to boiling on stove top. Reduce heat
and simmer for 30 minutes, spooning occasionally with hot broth to keep
chicken moist. Drain chicken and remove celery & onion from pan. Brush
chicken with melted butter. Bake covered at 375º F until browned and
very tender, for 1½ to 2½ hours. (Usually 1½ hours.)

Variations:

If dressing is desired, remove chicken after draining and stuff lightly.
Do not truss.

For two chickens in one pan, double amount of water and add 1 tsp. of
salt to other chicken body cavity. Roasting time the same.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

On Tue, 24 Aug 2004 13:13:21 -0400, (villa
deauville) wrote:

> I apply apricot preserves to my roasters.
> Real crispy skin
>

Have you ever tried apricot/pinapple with a touch of Grand
Marnier? It's to DIE for! YUM!

However, I can't say the skin is crispy.

sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 19:15:43 -0400, "A.C."
> wrote:

> i've seen people cook with herbed butter and just regular butter with good
> results. i personally like roast chicken with just salt, pepper, with some
> garlic cloves, an onion, squeeze a lemon in and put the rest of the lemon in
> the cavity... roast away. some people like rosemary with chicken but it
> tastes like a pine tree to me
>

I use pepper, granulated garlic and thyme (not rosemary...
that's for turkey and lamb) on naked chicken skin.

sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 19:15:43 -0400, "A.C."
> wrote:

> i've seen people cook with herbed butter and just regular butter with good
> results. i personally like roast chicken with just salt, pepper, with some
> garlic cloves, an onion, squeeze a lemon in and put the rest of the lemon in
> the cavity... roast away. some people like rosemary with chicken but it
> tastes like a pine tree to me
>

I use pepper, granulated garlic and thyme (not rosemary...
that's for turkey and lamb) on naked chicken skin.

sf
Practice safe eating - always use condiments

On Wed, 25 Aug 2004 05:13:23 -0500, "jmcquown"
> wrote:

> I always do mine at about 325F for a 3-5 lb.
> chicken, 2-3 hours.

Oh, my god! That's practically forever unless it's a turkey
on my Weber. I bake my chicken 50-60 minutes at
375°-400°.... crisp skin, moist meat (lots of smoke).


sf
Practice safe eating - always use condiments

On Wed, 25 Aug 2004 05:13:23 -0500, "jmcquown"
> wrote:

> I always do mine at about 325F for a 3-5 lb.
> chicken, 2-3 hours.

Oh, my god! That's practically forever unless it's a turkey
on my Weber. I bake my chicken 50-60 minutes at
375°-400°.... crisp skin, moist meat (lots of smoke).


sf
Practice safe eating - always use condiments

sf wrote:
> On Wed, 25 Aug 2004 05:13:23 -0500, "jmcquown"
> > wrote:
>
>> I always do mine at about 325F for a 3-5 lb.
>> chicken, 2-3 hours.
>
> Oh, my god! That's practically forever unless it's a turkey
> on my Weber. I bake my chicken 50-60 minutes at
> 375°-400°.... crisp skin, moist meat (lots of smoke).
>
>
> sf
> Practice safe eating - always use condiments

Tell that to Betty Crocker and my various ovens for 25 years. Always works
for me.

Jill

sf wrote:
> On Wed, 25 Aug 2004 05:13:23 -0500, "jmcquown"
> > wrote:
>
>> I always do mine at about 325F for a 3-5 lb.
>> chicken, 2-3 hours.
>
> Oh, my god! That's practically forever unless it's a turkey
> on my Weber. I bake my chicken 50-60 minutes at
> 375°-400°.... crisp skin, moist meat (lots of smoke).
>
>
> sf
> Practice safe eating - always use condiments

Tell that to Betty Crocker and my various ovens for 25 years. Always works
for me.

Jill

sf wrote:
> On Wed, 25 Aug 2004 05:13:23 -0500, "jmcquown"
> > wrote:
>
>> I always do mine at about 325F for a 3-5 lb.
>> chicken, 2-3 hours.
>
> Oh, my god! That's practically forever unless it's a turkey
> on my Weber. I bake my chicken 50-60 minutes at
> 375°-400°.... crisp skin, moist meat (lots of smoke).
>
>
> sf
> Practice safe eating - always use condiments

Tell that to Betty Crocker and my various ovens for 25 years. Always works
for me.

Jill