How to achieve a crispy crust – baking without a crispy crust is like a sky without stars. That's why you have to get in the way with just three simple tricks!
The charm is hidden in the contrast of textures and flavors (crispy crust that is wonderfully caramelized and sweet, and soft meat inside). So, how do you achieve a crispy crust every time you roast a chicken, turkey or duck?
How do you get a crispy crust on your roast chicken just right every time?
First, drying the skin well before baking will help a lot. You can even leave the chicken uncovered overnight in the fridge to allow the skin to dry thoroughly.
The second technique is a bit more complicated. Scratch the skin of the chicken in places with a kitchen knife, it is not important to pierce it, but to scratch it lightly, and it is best to make quick strokes with your hand. This may sound a little unusual, but that's basically what you're doing when grilling large cuts of red meat, you score the surface to allow the fat to melt and the crust to crisp up.
Of course, the skin on a duck or chicken is more sensitive than that on a ham, so it's better to scrape it with a needle than to cut it with a knife as you would with a ham.
And lastly, roast the chicken for a long time at a relatively low temperature and definitely use the fat from the roasting. Pour it over the meat approximately every 15 minutes.
After the whole procedure is over, your guests won't believe you did it all yourself, but they will be delighted!
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