Apartment Therapy The Kitchn | Kitchen Hack: Blow-Dry Your Chicken Before Roasting

Kitchen Hack: Blow-Dry Your Chicken Before Roasting

We came across this strange yet sensible tip over at the blog Domestigeek, and we're curious if anyone has tried it! Since you get the best and crispiest chicken skin when the chicken has been thoroughly dried, this does make sense...

When we roast a chicken we usually pat it dry and then salt it and put it in the fridge, a la the Zuni method. This does dry the surface out quite a bit, but if we have time we like to let it sit out on the counter for a couple hours before actually putting it in the oven.

We've never thought of the blowdryer, though - this seems rather brilliant. Roasting a chicken this weekend? Try this out and tell us how it works!

• Full post: Use Blowdryer to Get Crispiest Chicken

(Image: Riona at Domestigeek)

Comments (10)

Odd, but it makes sense, so long as the dryer is on cool.
I prefer the Waters method: remove chicken from plastic, salt and pepper inside and out, stuff with tarragon (under skin as well), put on platter, and let it air cool in fridge for up to 4 hours. Remove, let come to room temperature. Roast. Eat. Swoon.

posted by TheDailyFresser on May 9th 2008 at 8:06am
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I have actually thought of this, although i've never tried it. Since i'm roasting a chicken tonight, i'll let you all know how it turns out.

Now to my question -- i understand that a dry skin will result in crispiness... but i also wonder why a little bit of moisture in the skin is such a big deal. Wouldn't most of it evaporate pretty quickly in a hot oven anyway?

posted by mh330 on May 9th 2008 at 8:22am
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While it makes for a funny photo, I think I'd leave the blower dryer in bathroom.

The first step should be purchasing an air chilled chicken.

If you can't get an air chilled chicken, rinse and dry a chicken with paper towels, then set it in a pan, uncovered in your fridge overnight.

posted by art on May 9th 2008 at 8:48am
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OMG! So brilliant! I was just complaining that I couldn't get a nice crispy duck skin (not having a walk-in fridge to hang it to dry in beforehand). Gotta try this next time.

posted by Michelle of Montreal on May 9th 2008 at 8:49am
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the chinese roast duck way is to use bicycle pump - heston blumenthal actually tried it in his 2nd series of perfection. I usually leave the chicken in the fridge overnight to dry.

posted by mangolisa on May 9th 2008 at 9:19am
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Hey Faith - maybe you need one of these for your kitchen! Funny that we both had hairdryer-centric posts today!

posted by Aaron on May 9th 2008 at 11:17am
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It appears to be enjoying being blow dried.

posted by Shirley1949 on May 9th 2008 at 12:55pm
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that photo is hilarious, and will try thing next time i roast

posted by DahliaCactus on May 9th 2008 at 12:59pm
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that photo takes away any dignity that bird had left

posted by peacelily on May 9th 2008 at 3:39pm
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I usually dry the skin fully with paper towels if I don't have time to let it sit in the fridge for long enough to dry out, but I do hate using all of those paper towels...

posted by mandarinmarie on May 9th 2008 at 5:44pm
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