Crisping skin of chicken that's been moisture cooked
Hm, if I were wanting to get a bit creative and experimental I’d try ladling some hot oil (Deep frying temperature, say 375-400F) over the chicken after roasting it.
I saw this done once with some duck skin in an attempt to get it super crispy. Though in that instance it Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude