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?
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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.
Like overnight, but easier.
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