Welcome to a new series we're calling Ask the Team! You ask us questions and we answer. Today Emma Christensen answers a reader's question about crispy chicken skin. Roasting a chicken is a great way to prepare for a week of eating in at home. You can obviously serve it for dinner, but leftovers are great tucked into quesadillas or folded into your favorite salad. And that's all fine and good, but are you ever frustrated that your roast chicken never quite achieves the super crispy skin of your dreams? Fear not! Today we're sharing our no-fail techniques for getting that deliciously crispy crackle. Hint: Are you doing a 24-hour dry brine in the fridge? You should start there!
Welcome to a new series we're calling Ask the Team! You ask us questions and we answer. Today Emma Christensen answers a reader's question about crispy chicken skin.
Roasting a chicken is a great way to prepare for a week of eating in at home. You can obviously serve it for dinner, but leftovers are great tucked into quesadillas or folded into your favorite salad.
And that’s all fine and good, but are you ever frustrated that your roast chicken never quite achieves the super crispy skin of your dreams?
Fear not! Today we’re sharing our no-fail techniques for getting that deliciously crispy crackle. Hint: Are you doing a 24-hour dry brine in the fridge? You should start there!
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