(It’s also inarguably better than any other blow-dryer I’ve They lingered on my choice of hair dryer-theĪ futuristic-looking device that is, at four hundred dollars, absurdlyĮxpensive. “This is what your oven is for,” aįew said, apparently thinking that I was using the dryer not to dry theĬhicken but to cook it. There was, in particular, no shortage of men (why is it always Groups, thrilled or repulsed by the sight of a beauty appliance in the
Process and posted it to Twitter, where people were, in roughly even So I wentĪnd got my hair dryer to finish the job. Shining white light of a daytime blizzard, I took my chicken out of theįridge and saw that it wasn’t quite as dry as I wanted to be.
#WHO MADE CHKN THE GAME SKIN#
Let the skin dry out as much as possible. Salted it thoroughly, and set it on a plate in the fridge, uncovered, to In an uncharacteristic moment of foresight, I hauled aĬhicken out of the freezer to defrost and cook during the snow day. Over the past few days, to my surprise, this method has become a subject
Is why my roast chicken recipe, naturally, involves a hair dryer. Need to get rid of as much water from my chicken skin as possible. I happen to care, above allĮlse, about achieving a shatteringly crispy skin, which means that I Simply as vehicles for cleverly blended spice rubs others set out to Stuffing the bird’s cavities others leave them empty. Some techniques callįor buttering or oiling the skin some submerge the chicken in brineīeforehand, while others send the bird into the oven dry. Which cannot, statistically speaking, be perfect. Variations on the “perfect roast chicken,” the overwhelming majority of Roaster of chicken, calls the dish “the litmus test for any good chef.”) ThereĪre, from my casual survey of cookbooks and magazines and the Internet, thousands and thousands of (No less a figure than Jonathan Waxman, a famously talented
#WHO MADE CHKN THE GAME TV#
But every TV chef and entertaining expertĪlso knows that making a good roast chicken is anything but obvious and Every TV chef andĮntertaining expert, it seems, tosses off casual mentions of roastĬhicken as if it’s so obvious, so simple, so effortless, the littleīlack dress of dinner-making. Until a few years ago, I’d never made one myself. Roast chicken is probably my favorite food, but here’s a confession: Little did the skeptics know that, in blow-drying my chicken, I was standing on the shoulders of giants.
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