Keys to Good Cooking by Harold McGee

Author:Harold McGee [McGee, Harold]
Format: epub, mobi, pdf
ISBN: 978-0-385-67130-9
Publisher: Doubleday Canada
Published: 2010-10-25T16:00:00+00:00

To obtain a crisp skin:

Start with a kosher or halal bird or one labeled “air-chilled,” which is not soaked in water during processing.

Predry the skin by cleaning the bird the day before and leaving uncovered on a rack in the refrigerator.

Oil the skin, and don’t baste with a water-based liquid.

Cook in a hot oven. Prebrown quail, squab, and other small birds in a frying pan, and then cook through in the oven.

Cut the skin from the bird as soon as it’s done, to separate it from the steaming meat underneath.

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