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Originally Posted by who
A whole chicken, do you mean? (???)
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That is what I think he means.
Though boiling can also have a reverse effect and make it dry and also fuck the skin up, hell even a slight simmer can.
Now I have steamed chickens, and ducks. Whole or in parts, then let dry in the fridge and then grilled on the BBQ. The steam cooks the poultry and gets rid of a lot of the fat. The refrigeration dries the outside skin out real well so that it really crisps when cooked.