RogueWave
Got Wood.
- Joined
- Jan 7, 2014
- Location
- Southern Oregon
I had posted this in Q-Talk, but someone suggested I post it here. Which is logical because I AM working on a method in hopes of entering my first KCBS comp in September.
The general consensus over there was to employ the boiling water method.
So I've read a pile on the subject at the forums here and taken a lot of notes. AND cooked a LOT of chicken.
Some have mentioned that the steaming action from a covered pan with liquid in the bottom will tenderize the skin and make it bite-through. I've been working on a method for that with the chicken sitting on a rack just above the liquid, but I'm not having a lot of luck.
I was hoping not to have to braise because it would seem you would lose a fair amount of rub that way and I've got the flavor right where I want it. And it seems odd to me that, with the skin side up, the entire skin is not getting fully braised. But if it works, it works, I suppose.
I've been dry brining overnight with salt on the outside of both sides.
I've tried the full gamut from the cheap stuff to the organic. I'm doing both thighs and drums.
Sunday I did a run with no steam at 350. The skins weren't rubbery. Sort of bite-through, but sort of tough. I won't be doing that again.
Was thinking about doing the boiling water method, cooking at 350 next time. Would dry brine overnight. Then boiling water on the skins. Then rub and cook.
Or should I just give up and braise the lower halves of them in butter or chicken stock in a covered steam pan?
The general consensus over there was to employ the boiling water method.
So I've read a pile on the subject at the forums here and taken a lot of notes. AND cooked a LOT of chicken.
Some have mentioned that the steaming action from a covered pan with liquid in the bottom will tenderize the skin and make it bite-through. I've been working on a method for that with the chicken sitting on a rack just above the liquid, but I'm not having a lot of luck.
I was hoping not to have to braise because it would seem you would lose a fair amount of rub that way and I've got the flavor right where I want it. And it seems odd to me that, with the skin side up, the entire skin is not getting fully braised. But if it works, it works, I suppose.
I've been dry brining overnight with salt on the outside of both sides.
I've tried the full gamut from the cheap stuff to the organic. I'm doing both thighs and drums.
Sunday I did a run with no steam at 350. The skins weren't rubbery. Sort of bite-through, but sort of tough. I won't be doing that again.
Was thinking about doing the boiling water method, cooking at 350 next time. Would dry brine overnight. Then boiling water on the skins. Then rub and cook.
Or should I just give up and braise the lower halves of them in butter or chicken stock in a covered steam pan?