Every time I do some beer can chicken it ends up being nice and juicy but I wish I could get the skin a lot more crispy.
I usually try to pat down the bird as much as I can after a rinse. I also put on a bit of olive oil (helps the seasoning stick)
I'm assuming I'm either not drying the bird enough after I rinse or I'm doomed as soon as I put the olive oil on.
Thoughts/tips/tricks?
Cheers
I usually try to pat down the bird as much as I can after a rinse. I also put on a bit of olive oil (helps the seasoning stick)
I'm assuming I'm either not drying the bird enough after I rinse or I'm doomed as soon as I put the olive oil on.
Thoughts/tips/tricks?
Cheers