Duck

The Secret Ingredient For Ridiculously Crispy Chicken

October 20, 2016

The Secret Ingredient For Ridiculously Crispy Chicken

For years I experimented with ways to make chicken extra crispy until one day a chef friend and I were discussing this issue. He told me that the trick is to use baking powder on “skin-on” poultry. I was a bit surprised and put it to the test myself. Holy smokes it does work!

Apparently, baking powder raises the skin’s pH levels, which will allow proteins to break down, giving you a crispier and more evenly browned outcome. Combining with poultry’s natural juices, it forms carbon dioxide gas that creates a layer of small bubbles. These bubbles will increase the skin’s surface area, which allows it to develop a crunchy texture once cooked.

It’s so simple. All you need to do is mix together 1 part baking powder to 3 parts kosher salt (for example 1 tablespoon baking powder & 3 tablespoons kosher salt – of course it all depends on what size poultry you’re cooking). Evenly sprinkle over the skin’s surface and then place in the refrigerator, uncovered, between 12 to 24 hours. Without rinsing cook it any way you want to (roast, grill, fry). It’s really that easy. You just need a bit of planning, but it’s worth it.

You can use it on chicken, turkey, duck, game hens, or goose. Thanksgiving is coming up so you may want to give it a try on your Thanksgiving turkey.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

How To Roast A Duck

How To Roast A Duck

December 4, 2015

How To Roast A Duck
How To Roast A Duck

How To Roast A Duck

Roasting a whole duck can seem daunting, but once you’re armed with a little knowledge, a perfectly cooked duck is easily within reach.

Choose the right bird. A Pekin (Long Island) duck is best for roasting whole. It’s ideal to slice, has a sweet flavor, has good fat content, and is widely available.

Score it. There’s a ton of wonderful fat layered between the skin and meat of the duck, which is certainly more than you want to eat. So it’s crucial to score the breasts and legs, slicing through the skin and fat. Make sure to stop before you hit the meat. Scoring allows some of that fat goodness to render out.

Use that rendered fat. Store this priceless liquid gold in the refrigerator or freezer and use it to add flavor to everything from salads to popcorn. Duck fat is a chef’s best friend.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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