Crispy Skin Secret
A simple yet effective technique to achieve incredibly crispy, flavorful skin on roasted poultry or fish, using air drying and a fragrant herb-citrus rub.
Ingredients
- 1 whole "chicken" ~1.5-2 kg or 2 large fish fillets
- 2 tsp "kosher salt"
- 1 tbsp "lemon zest" finely grated
- 1 tbsp "fresh rosemary" finely chopped
- 0.5 tsp "black pepper" freshly cracked
- 1 tbsp "olive oil" optional
Instructions
- Prepare your chosen protein (e.g., whole chicken, fish fillets) by patting it thoroughly dry with paper towels.
- Place the protein on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours, or ideally overnight, to allow the skin to air dry completely. This is the crucial step for crispiness.
- In a small bowl, combine the kosher salt, finely grated lemon zest, finely chopped fresh rosemary, and freshly cracked black pepper.
- If using, lightly rub the protein with olive oil. Then, generously apply the seasoning mixture all over the skin, ensuring an even coating.
- Roast the protein according to your preferred method and temperature until the internal temperature is safe and the skin is golden brown and perfectly crisp.
Notes
This technique works wonderfully for whole roasted chicken, duck breast, or even large fish fillets like salmon or snapper. For larger cuts, air dry overnight for best results. Adjust seasoning quantities based on the size of your protein.