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Sous Vide Whole Chicken: Getting Skin Crispy
Posted on 3/7/24 at 3:30 pm
Posted on 3/7/24 at 3:30 pm
Carved chicken in half. Just put in water bath. Doing 150 for 6 hours or so.
Any tips/pointers to getting skin crispy once finished? I’ve thought about broiling in oven or grilling over some charcoal. Anyone have any experience with this or know the best way?
Any tips/pointers to getting skin crispy once finished? I’ve thought about broiling in oven or grilling over some charcoal. Anyone have any experience with this or know the best way?
This post was edited on 3/7/24 at 3:35 pm
12
Posted on 3/7/24 at 3:34 pm to Mr Roboto
Probably aren't going to be able to get crispy skin that late in the game without severly overcookin the bird
Posted on 3/7/24 at 3:36 pm to Mr Roboto
Throw it under the broiler for a min
Posted on 3/7/24 at 3:51 pm to Mr Roboto
don't do it.
good solution for skinless chicken tho
good solution for skinless chicken tho
Posted on 3/7/24 at 6:10 pm to Mr Roboto
Dry it off after the sous vide period as much as possible then put skin side down in a hot pan with oil
Posted on 3/7/24 at 6:55 pm to Mr Roboto
Remove skin, sautee skin, place crispy skin on top of sous vide’d chicken. Enjoy 
Posted on 3/7/24 at 6:58 pm to Mr Roboto
Sprinkle baking powder on skin before final cook.
Posted on 3/7/24 at 9:45 pm to Mr Roboto
Air fryer
This post was edited on 3/7/24 at 9:45 pm
Posted on 3/7/24 at 9:47 pm to Mr Roboto
Suspend the bird over a pot and ladle hot oil over it like they do with Peking Duck.
This is a chicken thigh.
This is a chicken thigh.
Posted on 3/7/24 at 11:58 pm to Mr Roboto
quote:
Sous Vide Whole Chicken
First mistake
Posted on 3/8/24 at 7:27 am to Mr Roboto
Dry off, brush with oil and torch.
Posted on 3/8/24 at 12:33 pm to Mr Roboto
Sous vide is a wonderful technique but isn’t consistent with desire for a crispy skin.
Spatchcock season put in the refrigerator overnight and roast in the oven if crispy skin is what your goal
Spatchcock season put in the refrigerator overnight and roast in the oven if crispy skin is what your goal
Posted on 3/8/24 at 8:14 pm to Mr Roboto
I eat chicken at 150F after resting these days. I would do 140F and broil it for as long as it takes. All you have to do is hold 140F for *whatever the FDA says* minutes and it will kill everything.
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