YaDa Chef Tip, Shrinkage

When roasting chicken, skin shrinkage is often a problem.  The reason, chicken skin is composed of protein, fat, and water.  When steamed, the fat slowly renders out, water evaporates, and the proteins tighten, causing the skin to shrink.

The solution is to sear your chicken at a very high temperature, close to 500 degrees, which causes the proteins inside the skin to rapidly cross link, setting the skin into a firm shape before it has time to shrink.  Steaming after words will not lead to major shrinkage.

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YaDa Chef, a private catering company and personal chef service based in Fort (Ft) Lauderdale serving south Florida from the Palm Beaches to the Keys; Specializing in custom menus using fresh organic ingredients.