Super Quick Video Tips: How to Make Shatteringly Crisp Chicken Skin
Ultra crispy skin is one of the most pleasurable things about roast chicken. The Test Kitchen’s Dan Souza shares some of the best tricks to ensure your chicken comes out so crisp, it crackles.
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omg dan is such a baby here
Dan, can you explain what the baking powder does, scientifically?
any personality with that ?
Dan has such a baby face here! 8 years ago!
It would be nice if you'd have answered at least ONE question. Why bother to allow comments when you know you will more than likely get questions as well? Questions that you don't bother to answer…
you leave too many unanswered questions, like it's not a completed video
Bakuf
Would have liked to see how it turned out.
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How did they upload a 60fps video 2 years before YouTube allowed that…?
what if I have a marinade for the chicken?
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Can you brine the chicken prior to doing all this or would that be counter productive? BTW great video!
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Is it baking powder or baking soda? There seems to be a discrepancy in the audio and your two posts here.
Nice information ~ I would like to ask of we need to rinse the chicken to remove the baking soda ? not sure of baking soda is safe to eat because the big pack hammer hand brand of baking soda, we use for laundry, crossed the statement for cooking.
yes uncoverd!
So, no oil needs to be rubbed on the bird?
Great tip. What make of pan is that? I would find one in that size much more useful than the larger roasting pans reviewed in CI.
what's the ratio of salt, baking powder and black pepper?
So, am I to assume that you put the chicken in the refer uncovered for 24 hours?