I am a lover of chicken meat and roast chicken is one of my favorites. But, I like the chicken roasted to a perfect crispiness with not a single inch of it remaining wet or flabby. So I checked out for the recipe and tried to look for tips that will ensure the crispiness of my chicken. I did find a couple of them and I am going to try all of them; firstly let me share the recipe as well as the tips with you.
Here goes the recipe; it’s pretty simple, I just needed a whole chicken, some olive oil, pepper, a slice of lemon, salt and a few sprigs of thyme(optional, I just happen to like the smell). You need to clean the chicken of its giblets if they are present in the cavity, rub a little olive oil to its skin and also the salt and pepper. The slices of lemon go inside along with thyme sprigs. As the prepared chicken rests for a while I make the oven ready. Preheat it to 190C or 375 F; it’s done and now I roast the chicken for 40 minutes with an additional time of 10 to 20 minutes, its weight being 900g (you adjust the time according to its weight). I baste it a few times as it cooks but never forget to remove excess fat, if any. The recipe tells me to increase heat during the final ten to twenty minutes of cooking in the oven; I raise the temperature to 220C/425F to get a golden, crispy skin. I need to check if it is done and so I use a skewer to pierce it through; the juices flow clear. It’s all done and I let it be for half an hour before it goes on to the lunch table.
Now, I come to the tips. The secret to get a golden crispy skin is to ensure that the skin is completely dry before it goes into the warmth of the oven. You can achieve this by resting it before an electric fan which will dry the skin within an hour. The other option is to combine a pinch of baking powder with the salt before you rub the skin with it. Baking powder does the trick as it is a drying agent; mind you there is no lingering taste of it later on. Yet another way is to roast the chicken on a rack with a shallow pan underneath to let maximum air flow around the chicken so that the underside doesn’t remain wet. If you happen to have the convection mode to your oven it is advisable to use it. Luckily, I have it so I can try this option.
But then I begin to think, if I aim to crisp every bit of chicken skin wont the meat underlying it get cooked more than required? I get some information to tackle this doubt of mine. I am told that the solution here is to use the heat gun. And, believe me; the heat gun is really successful in crisping the undone parts of the chicken skin. I tried it a few days ago and well, I had a perfect-crispy-chicken skin.