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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 3:35 pm to KosmoCramer
That’s why I’m going to 150. Should allow a buffer as to not overcook.
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 3:40 pm to Mr Roboto
quote:
That’s why I’m going to 150. Should allow a buffer as to not overcook.
They are perfectly cooked at 150, at least the breasts.
If you want to, cut the thighs and legs off and pan fry those for a few minutes in 350 degree oil. That might get you some crispy skin.
The breasts are fully cooked, and likely went too long in the sous vide.
This post was edited on 3/7/24 at 3:45 pm
Posted on 3/7/24 at 3:40 pm to Ed Osteen
quote:
Throw it under the broiler for a min
This won't do a thing
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?
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 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 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
Posted on 3/7/24 at 5:26 pm to KosmoCramer
quote:
Cut off the dark meat and pan fry that.
That’s an interesting idea. Haven’t thought of that
Posted on 3/7/24 at 5:26 pm to Mr Roboto
I wish the downvoter in this thread would come share his expertise
Posted on 3/7/24 at 5:38 pm to Mr Roboto
Any thread discussing sous vide gets random down votes. It's not personal, just a systemic hatred of the method 
Posted on 3/7/24 at 5:40 pm to KosmoCramer
lol okay
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.
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