Monday, November 07, 2011

Crispy Skin Roast Chicken

When I saw Kristy of My Little Space posted this roast chicken at her blog I knew I have to try it out one day. They skin look so evenly brown and super crispy. True enough, they were perfect. Even Carlos who is not a fan of chicken skin eats it all. Kristy sun dried the chicken outside but I didn’t do that as I don't want my neighbor to wonder what was I doing to the poor chicken and moreover it was summer and I don’t want it to attract any flies or insects. So I just sit the chicken on top of a wine bottle and let it dries out for a few hours on the kitchen counter. It still turns out great. I adjust the seasonings a little bit as Carlos is not a fan of fermented soybean paste. You can check out the original recipe here .




Ingredients:

1 whole free range chicken – about 2.5 pounds
3 cups waters
2 tbsp maltose
1 tbsp white vinegar

Seasonings:

1 1/2 tsp Chinese 5 spice powder
1 tsp garlic powder
1 1/2 tsp salt
1 tsp white pepper
1 tbsp light soy sauce


1. Clean the chicken, remove fats and pad it dry with paper towel.
2. Combined water, maltose and vinegar in a wok or a large pot and bring it up to a boil
3. Bath the chicken in the boiling mixture for several times. I just submerged the chicken into the water and turn it around a couple of times after a few seconds.

4. Stick the chicken on top of a clean wine bottle. Make sure to stand the bottle in a container to catch the drippings.
5. After an hour, bring the maltose and vinegar to a boil again and bath the chicken for the 2nd time and dry it for another 1 ½ hours or until the skin is dry and hard skin formed.
6. Combined all the seasonings and rub it all over the inside cavity and under the thigh and breast skin of the chicken. Avoid rubbing the seasonings on the outer skin.
7. Baked the chicken in a pre-heated 350 degree oven for an hour (depend on the size of the chicken) or until the skin is dark golden brown and crispy.
8. Serve warm with some roasted vegetables.

32 comments:

gkvithia said...

Hi,

I've been a silent reader/stalker on your blog....i love your blog that seems so genuine. I finally bought an oven. Tried roasting a chicken for the first time and it turned out really tasty and approved by all(i'm a vegetarian by the way..:)). The only thing was, the vegetable were a little burnt. I follwed your recipe with the balsamic vinegar. Thank you again for the great recipes.

Biren @ Roti n Rice said...

I cannot imagine sun drying a chicken outside here. What will the neighbors think? LOL! Good idea to let it dry inside on the counter. The skin does look super crispy and golden.

wendyywy @ Table for 2..... or more said...

Very considerate of you, Gert. I think over there it's ok to dry it in the house because the air is less humid than here.
Summer dish, hmmm.... more summer dishes to come?

Shereen said...

The chicken do look very crispy..the skin, I mean..lol!Still remembered when I made roasted duck and I got to sun it.The neigbours must be wondering what this mad Asian lady is trying to do..hahaha but at least it provide some entertainment for the furry kids.They were busy 'taking care' the duck for me..lol!

The Experimental Cook said...

wow! Look at the crispy skin ! This must be the chicken version of Peking Duck.

Sonia (Nasi Lemak Lover) said...

Hahaha , the chicken sitting in wine bottle look so cute. Ya, this skin look so crispy. Ya, about the web robber, i think she just take other blogger posts and make to become her post, macam ini pun boleh, Tak malu betul!

My Little Space said...

Glad both you & Carlos love this skin too. Oh can't believe it is so hot on your side. Sometimes I have to spend an extra hour even under the hot sun, so that I can get the perfect skin. Really cool placing your chicken in this way. hahaha....
You have a great time & enjoy your summer.
Blessings, Kristy

My Little Space said...

And thanks so much for the shout out! Most appreciate it. ((hugs))

Anonymous said...

Hi Gert!

Love the color of your crispy chicken and looks yum yum especially with the baked potatoes. Must try. Thanks for sharing.

Yen

lena said...

gert, you're really full of ideas..to dry the chicken this way! i actually laughed when i looked at the photo how the chicken sitting on the bottle but friend, you're brilliant!

Anonymous said...

Do you bake it on the wine bottle, or is that just for drying it? And where can you buy maltose (I am also in the US)? Thanks!

Ann@Anncoo Journal said...

WOW! I love that chicken sitting on the wine bottle :D Maybe next time can try roast duck too!

Cheah said...

Good idea to let the chicken sit on the wine bottle. It looks so cute...ha, ha! Nicely baked too.

Little Corner of Mine said...

Looks great and the skin really turned out very crispy!

iva | in my kitchen said...

my chicken never turns out to be this crispy! will give your recipe a try :)

yummylittlecooks said...

Wow, you're full of ideas.The chicken sitting on the wine bottle looks so cute.....haha!

Ah Tze said...

Love this type of roast chicken, with crispy skin and tender and juicy meat, yummy!

Elin said...

I should do that too...let the chicken sit on the wine bottle ! If I were to hang it outside..my dogs will be doing their hunting on the spot ! So since you get the same effect, I might as well let them sit on wine bottle on the kitchen counter too :)

Linda said...

Awesome colour n the skin does look crispy! Love it n definitely will try out! Thanks! but I doubt so can sun the chicken outside. My neighbors will call for police, thought I slaughter their chicken! :)

Eileen@Hundred Eighty Degrees said...

I don't mind putting on the extra pounds...the skin looks so crispy!

mycookinghut said...

I need to try this out!!

hanushi said...

Perfectly roasted and I really love how it look!

Anonymous said...

Wonder if this method can be used for
preparing turkey

ICook4Fun said...

Gkvithia, thank you for your support. Hope to see you comment often here. I am glad you like the roast chicken and as for the vegetables getting burn maybe you can cut it in a bigger chunks or add it in half an hour later into the roasting.

Biren, ha ha.. they might think we abuse the poor chicken.

Wendy, yea the air inside the house are dry on certain days
but it can get pretty humid too during summer. Yeap, whatever I am posting here from now on till I am in SF are mostly cooked previously :)

Shereen, oh yea the highlight on this chicken is the skin. I can imagine what the neighbours must be thinking ha ha.

Sonia, I have to improvised as I can find a place to hang it inside the house. I already report her to DMCA and I hope they do something about it.

Kristy, thanks for sharing this great roast chicken recipe. I am going to make this again for Thanksgiving since it will be just Diana and me. By the way, I made this during summer and it is fall now :)

Yen, yea I like adding vegetables to all my roast chicken.

Lena, thank you :)

Anon, you don't bake it with the wine bottle. Remove the chicken and roast it in a roasting pan. You can get maltose from any Asian store.

ICook4Fun said...

Ann, I might if I know the right type of duck to use :)

Cheah, ha ha thank you.

LCOM, thank you.

Iva, you have to try this recipe. It gives a really crispy skin.

Yummylittlecookes, ha ha thank you.

Ah Tze, yea goes really well with savory rice.

Elin, is better to dry it inside the house as I don't like the idea of flies might land on it.

Linda, ha ha your neighbors have chicken? Yea good idea doing it inside the house :)

Eileen, me either. It is all about the skin when come to roast chicken :)

Leemei, hope you like it.

Hanushi, thank you.

Anon, Thanksgiving is just around the corner, you might want to try it out :)

Miracles in my life said...

This looks sooo yummy!!I'm sooo going to try this! In fact I already have my chicken to thaw in the refrigerator :) Hopefully mine will be successful!!

Miracles in my life said...

Hi Gert,

I've tried this twice now and both times I failed to obtain crispy skin. The first time it was a completely failure so I assume I didn't let the skin dry enough. Yesterday, I made it again and even used a hair dryer to dry it to make sure is drier. The skin came out nicely brown and some parts were crispy but mostly the skin was hard. Do you have any idea why it would be?

Any suggestions would be appreacited. Thank You!

ICook4Fun said...

Mirachles in my life, I don't know what went wrong with it. If you follow the exact steps and the skin should come out crispy. Using hair dryer might not be a good idea because because of the hot air. Another blogger just tried this out but she used duck and it turns out really good. You can her posting here. http://vivianpangkitchen.blogspot.com/2012/01/crispy-skin-roasted-duck.html

Miracles in my life said...

Everyone that tired this method is so successful I am wondering why am I the only one that failed! :( will definitely try again. Thank You!

Anonymous said...

Hi,
Did you roast the chicken on the wrack or sitting on the bottle?
Thanks

ICook4Fun said...

Anon, the bottle is just for the chicken to sit on while drying. Just roast the chicken on the rack.

Anonymous said...

Thanks,I'll give it a try.