Servings: people
Crispy Chicken Skin in the Oven
Crispy chicken skin - who doesn't love that? Those who are regular readers here (and those who know me), know that I'm always chasing perfection, especially when it comes to crispy things.
Ingredients
- 1 pcs. Whole Chicken
Instructions
- In this recipe, I only focus on how I made the crispy chicken skin, so you can easily find other recipes for the whole chicken/tartlets here on the site.
- The chicken breasts with skin were cut off and used for something else.
- The chicken wings were cut off and into the pressure cooker pot.
- The thighs were separated at the joint and also went into the pot.
- The rest of the chicken was given a hard press to break the back and also went into the pot.
- Then add leeks, carrots, peppercorns, bay leaves, celeriac, onions, and water.
- Pressure cook on medium (mine has 3 functions - low, medium, high) for 25 minutes.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan 5 minutes before you're done.
- Release the pressure and carefully take your chicken out of the soup.
- Remove the skin from the meat and place it on a baking tray lined with baking paper.
- Pat it dry and remove any impurities from it.
- Season with salt.
- Place another piece of baking paper on top and a new baking tray (or a large ovenproof dish) to keep the skin pressed together.
- Bake for 10-15 minutes until golden and crispy.
- Place on absorbent paper and pat the top dry.
- Serve with chicken, for example on top of your tartlets.
Notes
The result was super good, though not quite as perfect as I had hoped. I had a few small spots where it didn't get crispy - I think it's because I got some parts that weren't skin - almost pure fat.
Next time, I will let the chicken cool down a bit before I pull the skin off.
Next time, I will let the chicken cool down a bit before I pull the skin off.