I have a question about the recipe "Chicken with 40 Cloves of Garlic" from Merrill Stubbs. How does the skin turn out? How do you handle it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
The skin doesn't crisp -- it softens. You can eat it or not!
Rather than soft skin, I'd rather just remove the skin, crisp it up and serve later with the meal, like croutons.
You could do that, yes. Leaving the skin on does help keep the chicken really tender and -- to use a word that I try to avoid but is relevant here -- moist.
Please enter a valid email address.
Well played. You deserve a cookie.
Your room-by-room guide to bed linens, showerheads & more.
How Often Should You Clean Your Sheets?
Genius Sautéed Mushrooms
Great Gifts for Mom, Under $100
Beet Wellington & Co.
Save on Our Clever Italian Risotto Pan