🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Spatchcocked Roast Chicken

1cbdf85c 574a 4aa7 a335 10daf207de0a  4855141657 70471d1080 b

I have a question about the recipe "Spatchcocked Roast Chicken" from merrill. The directions call for refrigerating the bird before roasting to achieve a crisp skin, why does this work? A recipe for baked chicken wings I favor also calls for the refrigeration period, I can attest to it working as promised, but I am baffled as to why.

asked by Pizza Man over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1532 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 6 years ago

The 'fridge is dry low humidity environment and helps remove moisture from the skin, so do the chill in the 'fridge uncovered.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E6e6dff4 59d6 4f89 a8af e18ad67746b6  4 9 07 086ab
added over 6 years ago

This was on madhungry. it will remove moisture from skin & make it crispy when cooked. she has a video showing this..

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.