A question about a recipe: Spatchcocked Roast Chicken

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.

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Spatchcocked Roast Chicken
Recipe question for: Spatchcocked Roast Chicken

2 Comments

emmaj May 17, 2011
This was on madhungry. it will remove moisture from skin & make it crispy when cooked. she has a video showing this..
 
Sam1148 May 15, 2011
The 'fridge is dry low humidity environment and helps remove moisture from the skin, so do the chill in the 'fridge uncovered.
 
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