Quote:
Originally Posted by Dunit35
What's everyone's take on getting bite through chicken skin?
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I just gave it.
You'll never get bite before the fat renders out because I believe some of that fat acts as a bit of a mini 'stall' - that thing that makes a pork butt take 12 hours.
When the fat is still there and still rendering, it's still putting moisture into the skin and countering the fire's ability to really put a good bark on there. The only way to deal with that is to either overcook the bird at lower temperatures (fully rendering out the fat on the skin) or simply throw more heat at it than the fat can counteract. The latter also keeps some fat in there for flavor.
It's just a heat thing - the only way to get a good bite on that chicken skin is that 5-10 minute 'finish' step over higher heat. That's in part what the maillard reaction gives you.