Ultimate Roast Chicken Issues

I have been drying my chicken in a mini fridge since Saturday evening. It looks nothing like the glassy skin that is in the video for the recipe. Could the fact that it is in a mini fridge with limited circulation be the reason why it is not drying properly?

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brian_martin2001

What's the story with the foil?

David_Gordon_235969

just to line the fridge

tshewman

Could be . It needs air to circulate (recommend getting rid of the foil-appears to crowd it). You can put it on a rack in a normal fridge and be fine. I've done this recipe many times. You don't have to blanch the bird (but it helps), loosening the skin between the flesh and skin helps. What I often do, remove wishbone and loosen skin, brine (injection), blanch 3 times (truss the legs! makes for easy digging and moving to ice water), re-inject with more brine (because I am paranoid :-)...), coat with soy or smokerless glaze, let it sit on a rack for 1-3 days. Set oven at 170F and walk away (expect 4-6 hours depending on size of bird), rest for 30-45 blanch in LN2 (or pour over-if you have it), crank the oven and enjoy. It's a boringly delicious bird. The skin still looks gross (doesn't always look glassy) But yes, give it more air!

fisher23

Todd what does the liquid nitrogen do? Is it just to quickly cool so you are only crisping the skin and not over cooking the meat?

brian_martin2001

Is it in the direct path of the condenser vent? That could have something to do with it.

brian_martin2001

The ultimate roast chicken doesn't call for a maltose/soy lacquer. I believe you're thinking of the peking duck.

tshewman

As i undetstand it, it cools the area of the skin without affecting the flesh in preparation for the sear (better known use is hamburger or steak in mc), for the bird it helps to make the skin glass - like crisp. Pouring it over the bird is more practical as it takes allot to submerge an entire bird not to mention it boils like crazy. I did it for our Thanksgiving turkey as well last year and it was phenominal.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

circulation solved.....now for a glass of wine...

Rob

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fisher23

Wow, that is a new technique for me. I have only been doing modernist cuisine for a about a year and I feel like I missed something. Do you know of websites that reference this, I am interested in learning more. Thank you so much Todd for sharing your knowledge with the rest of us.