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how to get crispy skin on underside of whole chicken

addicted2cake | May 10, 200811:03 AM


I've been making whole roast chickens for weekend dinners in my oven using the convection roast setting, but the underside is not getting crispy skin as is the top. I use a V roasting rack that I place in an aluminum pan plus some extra water added to cut down on smoke and spattering and place the chicken on the 2nd lowest oven rack. I set heat at 400 degrees and roast 15 minutes to the pound, unstuffed. The chickens are moist, tender, and delicious, but that pale underside really bothers me. Should I be using the convection bake setting instead of convection roast? My cookbooks give conflicting info. Anything else I should be doing to get evenly crisped skin? Turning over chicken? If so, when? I wash bird, pat dry, coat in olive oil and spices.

Thanks for your help!

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