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Crispy Skin on Chicken
I am cooking chicken pieces for a large function. They will slow roasted with a rub. I have the option of cooking them in the gas oven in roasting pans (or on large baking sheets), or in roaster ovens. I want the meat to be very tender, but I don't want the skin to be soft and "jiggly". I would like the skin to crisp up. Should I crisp at the beginning (sear) or crisp at the end of cooking??
If you want crispy skin, cook in the gas oven, and be aware that if you sear, the skin may slightly soften as it cooks, and the chicken may overcook on the edges before being done at the bone.
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