Pour Boiling Water Over Chicken For Superbly Crispy Skin

Using the boiling water method for chicken

Since this technique is usually applied to fattier birds, it makes sense to focus on the chicken parts that contain the most fat, such as the wings, legs, and particularly the thighs. These dark meat cuts are favored for their richer flavor and their excellent balance of tender meat and crispy skin. Using boiling water to enhance the chicken's culinary potential is a straightforward step that significantly elevates the dining experience of dishes like honey soy-marinated chicken thighs.

Begin by generously salting the chicken on both sides, including beneath the skin, and let it rest in the refrigerator overnight. This process helps to draw out moisture. When you're ready to cook, place the chicken on a rack set over a shallow pan and carefully pour a full kettle of boiling water over it. You'll notice the skin tighten and become more translucent as the fat renders into the water.

Afterward, discard the water and gently pat the chicken dry with paper towels before cooking. Remember to re-season it before deep frying, pan-frying, or roasting, and get ready for beautifully bronzed, crispy skin paired with irresistibly moist and tender meat beneath.