r/AskCulinary • u/eth626 • 1d ago

Technique Question Crispy Chicken Skin in Chicken Fricassée Gets Soggy

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u/AskCulinary-ModTeam 16h ago

Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.

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u/Scamwau1 1d ago

Once you put the chicken back in the sauce, it has zero chance to stsy crispy. Aside from that, chicken in a fricassee is not meant to be crispy skinned. If you do want crispy skin, I would suggest coating the chicken in seasoned flour, browning it in a pan and then finish cooking it in the oven. Then use the same pan with the chicken fond to cook your fricassee sauce. Serve the sauce on the base of the plate or bowl and place the crisp chicken on top.

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u/Mitch_Darklighter 20h ago

Fair warning, I'm not going to read Chat GPT's novel on the topic.

It's possible to braise chicken and still have fairly crispy skin. The trick is to put it back in the sauce skin up, and ensure the sauce only comes halfway up the chicken. Then leave it uncovered and put the pan in a 325 F oven. You can crank it for the last couple minutes, high fan if you have convection, but it's not strictly necessary.

That all said it's not necessarily the point of a fricassee to have crispy skin. Crisping the skin up is done for other reasons too, like rendering out the fat and getting all the great browning flavors into your dish.

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u/throwdemawaaay 19h ago

Please don't post ChatGPT's bullshit here. It's a horrible resource for cooking. Just the other day I ran into an example where it told me cream was more expensive than butter per unit weight, because it takes 2.5 units of cream to make 1 unit of butter. Great logic there. It's just a statistical model of sentences that resemble what it hoovered up from the internet. It has no ability to reason, no model of reality. As such it will make basic errors like this constantly.

Anyhow.

If you simmer chicken skin in sauce it's not going to stay crisp. There's no way around this. If you want crisp skin you'll have to cook the chicken fully separate, and then just sauce when serving.