When leaving a chicken to stand....

[Kermit power]

Do you need to leave the skin on it?

Roasted chicken skin straight out of the oven is of course one of he greatest delicacies known to man, but leave the chicken to stand, and the skin rapidly loses its crunch.

Question is, if I take the skin straight off and then leave the chicken to stand uncut, will I still get the right results from the meat?

Edited by Kermit power on Sunday 13th May 13:17

[Pferdestarke]

If you wish to retain the crisp,skin, remove it. It will go cold rapidly though so personally I would eat it straight away.

Then re-cover the bird with a layer of foil and lay over a few clean tea towels. Leave it for a minimum of 30 minutes, up to an hour. Use the juices in the gravy.

If you're carving it for a roast dinner, take the entire breast off and then cut across the grain. This gives you a juicier mouthfull rather than slivers of dryer end pieces.

Oh, don't forget the oysters and certainly the wings!

I have one ready for the oven with a herb butter tucked under the skin.

[anonymous-user]

Pferdestarke said:

If you're carving it for a roast dinner, take the entire breast off and then cut across the grain. This gives you a juicier mouthfull rather than slivers of dryer end pieces.

That's a nice idea, I will try that.

[Shaw Tarse]

Pferdestarke said:

If you wish to retain the crisp,skin, remove it. It will go cold rapidly though so personally I would eat it straight away.

I'd agree with this

[Mr Gearchange]

I buy chicken thighs (thighs are best) specifically to pick the skin off them when they come out of the oven.

Cook.
Remove from oven.
Pinch skin from thigh and invert
Genrous sprinkling of Maldon.
Eat.
Feed chicken to cats.

[Pferdestarke]

Mr Gearchange said:

I buy chicken thighs (thighs are best) specifically to pick the skin off them when they come out of the oven.

Cook.
Remove from oven.
Pinch skin from thigh and invert
Genrous sprinkling of Maldon.
Eat.
Feed chicken to cats.

If you skin the meat and cook it between two baking sheets at a moderate heat you're left with 'chicken crackling'

Crisp chicken skin is dangerously moreish. More so than heroin I find.

[zcacogp]

Mr Gearchange said:

I buy chicken thighs (thighs are best) specifically to pick the skin off them when they come out of the oven.

Cook.
Remove from oven.
Pinch skin from thigh and invert
Genrous sprinkling of Maldon.
Eat.
Feed chicken to cats.

Chuff me - lucky cats!


Oli.

[Mobile Chicane]

zcacogp said:

Mr Gearchange said:

I buy chicken thighs (thighs are best) specifically to pick the skin off them when they come out of the oven.

Cook.
Remove from oven.
Pinch skin from thigh and invert
Genrous sprinkling of Maldon.
Eat.
Feed chicken to cats.

Chuff me - lucky cats!


Oli.

I am going to try this. I love crispy chicken skin - much more so than the meat.

Currently Bob (the cat) gets slow-cooked part-boned chicken breasts whereby I shred the meat once done and leave it to cool in its jelly.

I wonder if he'd like a juicy roast thigh instead? In theory that should be yes, as the flavour of the fat will permeate into the meat