Aiming for crispy chicken skin here. (via basically)
A perfectly roast chicken with crispy, golden brown skin has been a symbol of home cooking excellence for...well, at least sincetold us so. But sometimes achieving that most-desirable of hues can be a little easier said than done, especially when we're relying on the indirect, ambient heat of an oven—rather than the direct heat of a grill or a hot skillet—to get us there.
Once enough water evaporates, something called the Maillard reaction starts to take place, whereby naturally occurring sugars and proteins begin to caramelize and are transformed by heat and time into a crazy array of complex and irresistible aromas . It's what makes a crusty-seared steak so incredibly delicious, or a crackly French fry so much more tasty than a boiled potato. And it's what makes perfectly roasted chicken feel like the ultimate weeknight luxury.
With enough time and high enough heat, you don't need any additives to get the kind of deep coloring you're after.
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