Home Cooking 9

Crisping skin of chicken that's been moisture cooked

EarlyBird | Nov 24, 201411:31 AM

I do a whole lemon-garlic chicken that my friends and family adore, using a whole clove of garlic and preserved lemons.

I start by browning it in olive oil in a Dutch oven, adding a bit of wine at the bottom, then slow cooking it for an hour, breast-side up, in the Dutch oven with the lid on. At the end I lay it on a small rack across the Dutch oven and roast it for a final 10 - 15 minutes on high heat to try to crisp up the skin. It comes out very well browned, and *some* crispness, but of course, the moisture it's been cooking in does not really allow for the excellent skin one gets in a dry roasted bird.

Any creative ideas about how I could get that excellent, super crisp dry roasted chicken skin, after taking it out of the pot?

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