bite through skin

[beano]

Hello everyone... I continue to make great tasting juicy chicken, but I'm getting sick of all the skin coming with the first bite..do I need more heat? I tried spritzing and seemed to help crisp it but still pulled... Thanks for any suggestions

 

[daveomak]

beano, evening and welcome to the forum.....  Your chicken is too juicy and the skin just slips off...  terrible problem to have....Throw it on the gas grill, on high, to crisp the skin when you pull it from the smoker....  That should help....  

Dave

 

[boykjo]

I usually hot smoke chicken thighs at 275 for about 2.5 hrs..... When they get near to being done I move them close to the fire box wall and crisp them up.... Like Dave said.. Your chicken sounds like its too juicy. Needs to be cooked longer or hotter................Welcome to SMF.........................................................................................................................................................................................................http://www.smokingmeatforums.com/t/116230/candy-chicken-thighs

 

[so ms smoker]

  What they said.

  Chicken needs a higher temp than low and slow , to get a crispy skin.

   Mike

 

[chef jimmyj]

I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ

 

[woodcutter]

I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ

That's interesting! Thank you.

 

[kathrynn]

Hmmmm...Chef Jimmy that does sound great.

Kat

 

[oldschoolbbq]

 , Jimmy. Danged good idea

 

[diggingdogfarm]

I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ

That's basically the way that Heston Blumenthal and the Modernist Cuisine/ChefSteps folks suggest doing it.
It certainly does work.
I'm working on setting up a vertical rotisserie so I can crisp a bird evenly with charcoal.

[VIDEO][/VIDEO]


~Martin

 

[sqwib]

I have tried a similar method to ChefJimmy. I'll poke a few holes through the skin and slowly pour boiling water over the skin. The skin tightens up before your eyes sorts like shrink drinks lol.
Seems to help a bit.

 

[beano]

Thanks everyone for suggestions. I love SMF!

 

[tommy012175]

So I did my chicken today, chicken was done but skin was not crisp. Smoked it at 270 for 1.5 hrs until internal temp was 165... Skin shrunk on some and was not crisp. This was on my offset smoker. Should i have moved them closer to firebox side????

 

[dewetha]

I have searched for a few ways, seen a few on tv but ultimately i cheat. i have a Komodo (vision).I smoke it for a while then turn up the heat to crisp the skin. i'm still learning but occasionally it's perfect and when it not, the skin is bite through, just not crispy.

on TV programs over the years, i have seen them smear mayo, olive oil, butter, honey. pull the skin off and scrape off the fat from the skin and put back on.

one of the ways i was interested in but have not tried yet, was a recipe that called for over baked baked chicken wings. you will have to google it. but if you can get that deep fried crispy skin in the oven it should work for the grill. i think it had something to do with baking soda(or powder, i get those mixed up).

happy chicken cooking!

 

[tommy012175]

Trying to work on it for comps. I know you really dont need to turn in a box with skin to win, but im just trying. I scrapped skin and all it was soft but you could bite through it.

 

[magnus]

I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ

Any success with this method?

 

[magnus]

Silence indicates it worked well or not at all. I hope it worked well for ya. I still need practice.