daffy... wrote:your girlfriend is right. if your using a home oven. you wont get the same results as a commercial convection oven. amping up the heat at the end will give you a more likly crispy skin...
another trick to crispy skin is to let the bird sit hanging in the fridge uncovered the night and day before you cook it, it will look kinda pink, dry and funky but will get lot better crunch going when you cook it.
Good tip on quartering the bird when braising daffy, we usually braise the leg/thigh portions and sear the breast sections when the thigh and legs are almost done, i then pull the thighs, put the breasts in the oven to finish and reduce the drippings from the braised thighs to make a sauce for both.
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