Juicy Chicken with Crispy Skin
This recipe for cooking chicken echoes the famous Chinese recipe "Peking duck", but with chicken it's much simpler, although it will take some time. In this recipe, the chicken is marinated in a cold brine for 12-15 hours, which gives us perfectly salted meat in the finished dish. The chicken turns out very juicy, and the crispy skin... well, you know!!
It's very convenient to marinate the chicken in the evening and cook it the next day.
Chicken
1 whole
Water
16 cups
Sugar
6 tbsp
Soy Sauce
1 cup
For the brine:
For 1 liter of water
1/4 cup salt
2 hooks for holding the chicken
To cook juicy chicken with a thin crispy skin, take the chicken and immerse it in the brine, then place it in the refrigerator for 12-15 hours. Be sure to remove the fatty gland from the tail part.
Next, take a pot (preferably low and wide), pour water, add sugar and soy sauce, mix and bring to a boil.
Now remove the chicken from the brine, place a hook under one wing, another under the other wing. Take the chicken by the hooks and holding it over the pot with the boiling solution, pour it thoroughly from all sides with boiling water. The chicken's skin immediately tightens and becomes smooth, which is exactly what we need. Then return the chicken to the cold brine. Cool for just a minute and pour boiling water over it again. This needs to be done 3-4 times.
You can use hooks like the ones hanging in our kitchen with different spoons and ladles. If you don't have them, you can make hooks yourself out of any sturdy wire.
After all the manipulations, place the chicken on a cutting board and pat it dry with paper towels. At this stage, you can remove any remaining feathers, they will come off easily.
Handle it very carefully as the skin is very delicate.
Then take the chicken and place it vertically on a special device (in my case), if you don't have one, you can easily use a can or bottle. I secured the skin at the top with a wooden toothpick, tucking the neck under the skin.
Place the chicken in the oven, first preheated to 130 degrees Fahrenheit (convection mode) for 15 minutes, it will dry out, then increase the temperature to 180 and monitor until it is cooked. It all depends on the size of the chicken. In my case, I used a thermometer and cooked until the internal meat temperature reached 80 degrees Fahrenheit.
If you don't have a thermometer, pierce the chicken with a wooden skewer. If clear liquid runs out, it's done. If it's slightly pink, it will take about 20 minutes for every 0.5 kg of chicken.
And here is the juicy, crispy chicken, with evenly salted meat - it's perfect!
© Наталья Лиханова
(5/5)
