Just cooked my first chicken in the PBC. was divine. I completely agree with your "dont tight wrap it" for the resting. My skin was crispy (maybe not as crispy as yours) but after a tight wrap, it was all wet. Only the wings and leg tips survived. Very tasty, just not crispy. I will try your method next time!
This popped up in my recommendations feed, and that title made me click in. Great tip! The chicken looks amazing. I love that you introduced a technique used by other cultures. I haven't had much of a problem with rubbery skin so far just by using higher heat, dry skin or dry brining. Higher temps do a good job of melting that fat from under the skin. But it's always cool to have another technique in your arsenal. I'll be trying this one soon, thanks for the tip!
Thank you. I’m trying to get back to making them but things have changed s little in my life. I hope to start content again this spring. Thank you and stay tuned.
I just joined the pit barrel fam and I am LOVING IT!!! Came across this video and it literally has me making a grocery list to try this out. I can totally understand life changes!! I hope everything works out well for you. I will be ready to see another Banger video to get this Newbie making something else for weekends to come!!
Excellent video. Thank you. I have been struggling with the skin. I have been dry brining overnight or even for 2 days with salt and baking powder but without a good result. I have heard of the boiling water step. Now that I have seen you do it, I will definitely try it next time.
Nice vid, good chicken. Been doing boiling water trick for years. What it actually does is to break down the protein bonds in the skin making it easier to render. Anyways, good skin is my favorite part of chicken and turkey.
Potentially. The fat would have to render all the way before you would achieve that bite through skin and you would run the risk of overcooking the meat.
Great vid. So when you pour boiling water is that when the salt for the dry brine gets washed away a bit? Or do you lift the skin and wash it away? And if so when? Before the overnight refrigerator or next day?
Great question. I’ve seen it done several ways. I choose to dry brine first to help break down some of the fat so the hot water can wash it away. I then reseason lightly with a rub for color. I don’t lift the skin as I’m okay with whatever remaining salt may be after the hot water. As for the fridge, I like it to be overnight with the dry brine and then at least 3-4 hours after the water to ensure there is no moisture on the surface of then skin that would interfere with achieving the crispy skin I’m looking for. Thanks for watching my videos! Hope that answers your question.
People, PLEASE wash your chicken. Use vinegar & water or lemon/lime juice & water. There's slime, fat, feathers, blood and tiny bones (after cutting). Salt helps remove the slime and the yellow pieces of skin. For safety, just clear the sink area, then clean the area with bleach after washing the chicken. Nice video. Looks yummy. 😁
Incorrect. Look at FDA guidelines. It is perfectly acceptable to use wood cutting boards with raw poultry as long as you either a) keep it separate from use with other items or b) follow correct cleaning and sanitation procedures. Plus this is a bamboo cutting board, which is actually harder and less porous than other types of wooden boards. Here is a link from the USDA for reference. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-boards
