TedW
is One Chatty Farker
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No doubt this topic is beat to death, and opinions differ. One thing is for sure, there are many roads to Rome.
Some do a low and slow at 325 or lower, others nail it at 450 in a convection oven. Some brine, some don't Some dry in the fridge, some don't. And they're all fine ways to go.
I'm specifically wondering about one new item I've seen a couple videos on now. After the brine, there's a dip in boiling H2O for 30 seconds, then ice bath, then repeat.
Some would place in oven after that second blanch, others re-refrigerate to dry.
Anyone blanch a chicken this way for the benefit of the skin?
Some do a low and slow at 325 or lower, others nail it at 450 in a convection oven. Some brine, some don't Some dry in the fridge, some don't. And they're all fine ways to go.
I'm specifically wondering about one new item I've seen a couple videos on now. After the brine, there's a dip in boiling H2O for 30 seconds, then ice bath, then repeat.
Some would place in oven after that second blanch, others re-refrigerate to dry.
Anyone blanch a chicken this way for the benefit of the skin?
