Chicken in Distress
Chicken is everywhere, and I’ve been cooking a lot of it lately. My last chix post detailed a recipe on oven roasted birds, but only alluded to a stove top technique I’ve been honing lately. I borrowed it from a class taught at DC Coast that used the same technique to produce ridiculously crisp skin on fish.
Using a weight from above reduces air pocket and pushes the skin down tight against the pan. The result when coupled with intense heat is a crispy skin that’s incredibly addictive. If skin is not your thing (shame on you) the same technique will yield a very crisp exterior to skinless chicken as well. Here are some tips if you want to give this a go.
- Let the chicken chill out in the fridge uncovered for a bit while you prep the rest of your meal. This allows some excess moisture to leave the skin for maximum crispification.
- Use parchment paper to protect the chicken from any unscrupulous material permanently burned on the underside of your weighting pan
- Use high heat, and a heavy cooking pan.
- Use a generous amount of oil (about 1/8th inch deep) The oil will help maintain pan temperature, and also crisp skin along the edges of the chicken that doesn’t come in contact with the pan.
- Dump off excess oil right before you flip. You only need one side of your chicken to present well. Think of your heart.
- Don’t fiddle. You need time to create that perfect crust. Wait until the chicken turns white all the way up the sides (see picture below) then dump your oil, flip, and cook till done.
- Pan Sauce! While your chicken rests, do you self a favor and reclaim anything that stuck to the bottom of your cooking pan with a pan sauce. Stir in some chicken stock, reduce, and season with lemon juice, salt and pepper.
- Don’t tent with foil while resting. You’re skin will wilt and become very, very sad. If your pan sauce is quick, it will stay warm enough uncovered. Otherwise use your oven set to low.
Time to flip
