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CI's Baking Powder Rub for chicken...

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CI's Baking Powder Rub for chicken...

Bunnyfood | Mar 5, 2008 11:14 AM

Has anyone else tried the CRISPY ROASTED CHICKEN recipe in the latest Cooks Illus? The idea of a baking powder rub was too intriguing to pass by...

The method was developed to produce a super crispy skin and juicy succulent, well roasted chicken. Essentially, a 3 1/2 - 4 1/2 # bird is rubbed with a salt, pepper and baking powder mix. The bird is refrigerated overnight, uncovered, then roasted at high heat.

I have made 3 birds using this method over the last week and have to say- omigod. So juicy. Such crispy and delicous skin. Followed the recipe on the first go, then charted my own course for birds 2&3- thyme/lemon & orange/rosemary under the skin prior to refrigerating...Was concerned about how the acid would react with the BP, but there were no issues- all 3 were perfect. The herbs & citrus were great, but not even necessary. The flavor of the chicken was bright and well rounded in the S& P version...

Anyone else tried this recipe? What was your experience? Any input on reactions between flavoring components and the baking powder?

Thanks so much for sharing your thoughts...

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