JimmyC1219
Member
I did a whole chicken this weekend for my first real cook (After seasoning of course with some pork and bacon a couple times). I was worried about getting a crispy skin on the chicken since that is one of my favorite parts, but it came out awesome. I figured I would share a basic outline as to what i did since it looks likes some folks have struggled to get a nice crispy skin.
The key i think is a dry brine over night. I spatchcocked the bird, patted it dry, and salted the bird generously. Placed it in my fridge overnight (about 12-14 hours before the cook). Then, take the bird out about 2 hours before you cook to temper it (bring to room temp).
After that, i dried it off again and then very lightly applied some olive oil and then a simple rub (Garlic powder, onion powder, paprika, pepper, and thyme....no salt because we already brined it)
Put it on the RT-700 at 250F until temp in the breast hit 130F (About 2-2.5 hours). Then raised the temp to 400F to finish it off (Another hour or so). This is what it looked like right before I raised the temp to 400F. The skin was already nice and crispy!
The chicken came out so juicy and tender, fall of the bones and the skin was so good.
Anyway, just wanted to share that. I will for sure be doing that again, and again, and again haha.
Cheers!
The key i think is a dry brine over night. I spatchcocked the bird, patted it dry, and salted the bird generously. Placed it in my fridge overnight (about 12-14 hours before the cook). Then, take the bird out about 2 hours before you cook to temper it (bring to room temp).
After that, i dried it off again and then very lightly applied some olive oil and then a simple rub (Garlic powder, onion powder, paprika, pepper, and thyme....no salt because we already brined it)
Put it on the RT-700 at 250F until temp in the breast hit 130F (About 2-2.5 hours). Then raised the temp to 400F to finish it off (Another hour or so). This is what it looked like right before I raised the temp to 400F. The skin was already nice and crispy!
The chicken came out so juicy and tender, fall of the bones and the skin was so good.
Anyway, just wanted to share that. I will for sure be doing that again, and again, and again haha.
Cheers!