The Crispiest Roasted Chicken? (Part 8) - Peking Chicken
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- Опубликовано: 24 ноя 2024
- In this episode, we’re attempting to achieve the crispiest roasted chicken with inspiration from the Peking duck method. By separating the skin from the flesh, blanching, and air-drying, we aim for perfectly crispy skin. We’ll explore how to apply these classic techniques to chicken, using a vertical roaster and a soy-honey glaze to enhance browning. Although chicken doesn’t have the fat layer of duck, we’ll see how close we can get to that famous Peking duck texture. Let’s get started on this journey to crispy chicken perfection!
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Nice
Peking chicken?! Where do I book a table?🤤
The quest CONTINUES!!!!!!
Arguably, this is a method and less of a ingredient based like the previous attempts, would it be possible to cook the chicken vertically but introduce the other ingredients? eg. if we need more fat in between the skin and meat, add a layer of kewpie, or even the pastry, etc. just a thought
Definitely! Like the other episodes, I just wanted to see the net effect of our variation of the 'Peking' method. I think filo pastry plus just the vertical roasting will just be insane. Haha maybe the next episode!
My only question is wouldn't it be easier to separate the skin from the bird before the drying process in the refrigerator?
The skin is hydrated and more pliable and it would seem to be less likely to tear, and get fingers underneath.
I have separated the skin off raw birds for bbq and it was way easier than what this appeared to be.
One more thing is that this has me thinking of trying a small turkey. I usually spatchcock a turkey and use the drying method for Thanksgiving, fine seasoned salt, a day ahead, air dried, rubbed with butter before roasting....
Swap that over with this mixed up a bit and I think the results would be interesting.
But with more tendons.
In my personal experience, I find very little difference in difficulty whether you separate the skin before or after drying. Unlike duck, which has a much thicker layer of fat and can handle a longer drying period, a three-day drying period for chicken is unlikely to fully dehydrate the skin. The tear you see happened where my butcher placed the price tag. 😂 Keeping the skin intact, however, does make the salting process more effective, as the salt can still penetrate the flesh with full contact.
Turkey does sound like a wonderful idea. Thank you! Definitely a few turkey recipes in the coming months.
You might want to check out a youtube video "ChefSteps perfect roast chicken", they do a few things similar to here, but they hang the bird in the fridge a few days, then they cook it hanging from the legs at a low temperature 170F, then let it hang for 1 hour before going back into the oven for 6-7 minutes at high temperature to crisp up. Might be worth a try.
Haha, I was so obsessed with that recipe for such a long time that I tried many times to replicate it! I have to say, given the oven they use, I’m sure it’s a fantastic recipe. The way they trussed the legs and roasted it leg-side up was pure genius. I even cleared out my fridge a few times to try that! But once the bird enters a home oven, it becomes challenging. The best you can manage is to hang it diagonally, with the bag touching the bottom of the tray. (I tried with poussins, but they never have enough fat under the skin to crisp up properly.) I concluded the biggest limitation is the home oven’s ability to evaporate moisture. The Rational oven was hot enough to avoid turning into a steam room during the high-heat phase.
@@w2kitchen haha oh nice, they definitely have some good ideas in that. I would think the vertical chicken roaster almost the same as hanging it, maybe the hanging will keep the skin tight. Also maybe a natural dessicant in the oven while it cooks, you can't open the door or else all the heat goes out but maybe a tray full of those dessicant powders that usually come in items that need to stay dry (if there is one that is not poisonous).
Would adding any kind of oil to the exterior of the bird help with the crisping process?
it should. fats conduct heat better than air or water
After the surface moisture from the glaze has evaporated/dried, definitely.
I have never thought of using a vertical roaster with the bird in a breast-side-down position. Hmmmmmmm
Game changer! 😂
@@w2kitchen I think so too. Trying to figure out how to apply the principle to the Thanksgiving turkey! But my oven isn't big enough. Nicely browned and crispy skin is great, but moist white meat is to die for. :)
Are you open to cooking the crown and legs separately?
@@w2kitchen I had never thought of doing it that way. It would be a chance to keep the legs from drying out too.