Crispy baked chicken with skin on? Best technique?
Not the kind with breading or a flour coating of any sort. Just plain cut up dark meat chicken with crispy skin. I would like seasonings: despite the fact that it seems like whatever I’ve tried burns before the skin gets brown.
Convection or not? I am not a master of convection: seems to burn the back side so quickly I can’t move it around fast enough. Thus I rarely use it.
What kind of a pan? I usually use Pyrex for meat in the oven though I do have both cast iron (a big skillet) and a steel baking pan with sides.
Add chicken broth? Or not?
Do I add seasonings after browning has begun? Love rosemary but that always burns so fast. Last time I added it near the end and pushed under the liquid but it still burned.
My Mom baked wonderful chicken. It was deep brown, savory, so crispy; and my brother and I would fight over who got to eat even a shred of leftover skin. I was too young to know to take notes, unfortunately. I doubt she put anything on it but salt and pepper. She probably did baste it.
Thanks! I want to master this!