Another Chicken Recipe Of Pat's I Made It

Another chicken recipe of Pat's

frankieanne 10 years ago
Chinese Barbecued Chicken
This was tasty but the sauce was missing something. Or it had too much of something. I'm not certain. I don't think it helped that the skin was on the chicken. I thought I should take it off but I ended up hoping the skin would get all crispy and mine didn't.
I'll be having martinis with Pat before I get through all the chicken recipes she has posted. :-)
Flag
NPMarie 10 years ago said:

Such a great picture, just beautiful:) I was looking at the ingredients and it sounds like there would be quite a bit of flavor..so, I can't help with what might have been missing:(
Too bad the skin didn't crisp up, I LOVE crispy:) I did bookmark this one, I'll give it a try sometime soon:)
Had to smile at your comment about having martini's with Pat before you get thru all of her chicken recipes:)

Flag
mommyluvs2cook 10 years ago said:

That is one awesome picture!! Hehe, she does have A LOT of chicken recipes!

Flag
mrpiggy 10 years ago said:

I look at the ingredients, too.It seems like it would be good. Was it that the sauce was fatty from the skin? Or was what was missing is that crispy skin you like so much?
Either way, your pic sure looks like it was good.

PS. Dont be rushing off for martini's anytime, soon.

0¿0
.W.

Flag
pointsevenout 10 years ago said:

Wrong baking technique for crispy skin.
Must be done under high heat.
After marinating chicken, pat dry.
Rub with:
1 Tbsp coarse salt
1 tsp baking powder
1/2 tsp pepper
Place back in fridge overnight.
Pat dry again and add any other herbs you want.
Heat oven to 450F
Place foil in lipped baking sheet and layer with potatoes or bread.
Antecedent step soaks up rendered fat and keeps from filling the house with smoke.
Place baking rack in baking sheet and lay chicken pieces on baking rack.
Bake until internal temp measures 160F.
Paint sauce on chicken and broil for a couple of minutes.

Flag
frankieanne 10 years ago said:

The sauce had kind of a "metallic" taste (for lack of a better word) when I ate it on the rice. But, it didn't on the chicken. So, maybe it was the fat. I looked at my sherry bottle and it just says "sherry." It doesn't say "dry" so maybe that had something to do with it as well.

Flag