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Started By
Message
re: Sous Vide Whole Chicken: Getting Skin Crispy
Posted on 3/7/24 at 3:44 pm to KosmoCramer
Posted on 3/7/24 at 3:44 pm to KosmoCramer
So do you suggest doing anything or should I just not eat the skin?
3
Posted on 3/7/24 at 3:45 pm to Mr Roboto
I edited my post above. Cut off the dark meat and pan fry that.
The breast is cooked.
The breast is cooked.
Posted on 3/7/24 at 4:15 pm to Mr Roboto
fry it as advised above.
what would help after you take it out of the water bath is to park it in the fridge to dry uncovered for several hours before frying
what would help after you take it out of the water bath is to park it in the fridge to dry uncovered for several hours before frying
Posted on 3/7/24 at 5:15 pm to Mr Roboto
Removed all the skin, lay on paper towel and pat dry. Then season it and put it in the oven on wire racked sheet pan to crisp up into chicken cracklin
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