DON'T DO IT EVAN!! Evan: Challenge accepted. :) But what really intrigues me about this is how moist that breast meat is. Crispy skin is nice, but a few bites and it's gone. Moist and flavorful white meat is my holy grail.
I think dry brining is generally a very good idea. The problem with this one was I accidentally tore the skin open quite a bit on the back, so once the chicken was in contact with such high heat, the skin shrunk in an uneven manner while the pastry expanded. Tried it with a different kind of pastry later and the skin stayed pretty well.
im probably not even going to try to replicate this one. unless it comes out insanely better than regular roast chicken.
The one in two weeks will be more worthy of your effort. 😂
DON'T DO IT EVAN!! Evan: Challenge accepted. :) But what really intrigues me about this is how moist that breast meat is. Crispy skin is nice, but a few bites and it's gone. Moist and flavorful white meat is my holy grail.
I would be ashemed to show this!!
if the whole skin is coming off, would it help to dry brine the chicken? just to get out more moisture, idk, just a thought
I think dry brining is generally a very good idea. The problem with this one was I accidentally tore the skin open quite a bit on the back, so once the chicken was in contact with such high heat, the skin shrunk in an uneven manner while the pastry expanded. Tried it with a different kind of pastry later and the skin stayed pretty well.