I like to stuff minced onions and shallots under the skin prior to roasting. Does this method weaken or dry the skin too much to do that? Will it be prone to tearing? thanks.
Lisanne is a trusted home cook.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
No, it'll still be sturdy enough for poking around!
The texture of a turkey's or chicken's skin has more to do with how the bird was raised than what you do to it prior to roasting. If the skin seems like it can handle a few onions and shallots, I'd say go with your usual method.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom