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[darita]

I really don't want to sound like I'm tooting my own horn here.  My aim by posting this is to share it with all the pellet poopers who have had issues getting great skin from their pellet smokers.
I've been looking for the secret of crispy chicken skin from my pellet smoker for all the years I've had pellet grills.  I've asked for it on all the pellet forums and several have replied, but few even eat the skin, so I've had my doubts.  I'm a skin lover, so this was the holy grail for me.
I ran across this method while on yet another web search for crispy skin.  Apparently, it's an old Asian trick and since I'm an old Asian, it made sense to me.  I also found a site on the science of crispy skin, that bolstered the method.  So here goes...

-Spatch the chicken, dry with paper towels, season, then put in fridge uncovered for several hours.
-Right before placing the chicken on the smoker, pour boiling water over the skin and make sure that the skin is shrinking up and looking more transparent than normal, but don't over do it and cook the meat.  A single pot works for me.
-Now, towel dry and reseason, then give a lite spray of Pam over the skin.
-Place in smoker at 375* till breast is 170*.
For my MAK, 375* is the perfect temp to get the oil to fry and skin to render.  In my Primo, 330* seems to do it, although I'll have to do more experimentation to find out for sure.
The science behind it all, from what I've read, is that the boiling water aligns the protein strands in the skin, allowing the fat to more easily render.  The more tender skin then fries and becomes crispy.  I've repeated this method 3 times and each time, the skin has been crispy and the breast meat is juicy.
I'd love for some of you to try this method and let me know if it works for you as well as it works for me.
Thanks for looking...by the way, in the pic, notice the skin was so crispy it was cracking...

[triplebq]

That is some great looking chicken. Nice job.

[DaisyCutter]

Interesting, I might try this method with wings.

[Herb]

This is the same technique used making Peking duck. Never thought to try this on the BBQ. Will try this next time I cook chicken. Thanks!!

[Ralphie]

Awesome post and fantastic looking chicken!   

I'm with you on the desire for crispy skin.  I appreciate you sharing the method and reasoning behind it.  I must say, this really made me laugh for some reason..."Apparently, it's an old Asian trick and since I'm an old Asian, it made sense to me."  For what it's worth, in my search for crispy skin, the best techniques I've found tend to be rooted in Asian cooking, for both chicken and pork skin. 

[Canadian John]

 Thanks for posting.

[Conumdrum]

Thanks!  I'll try this!

[Ralphie]

I'd like to try this with a turkey. 

[darita]

I'd like to try this with a turkey.

Ralphie, exactly my thought.  Chicken is the prelude to the big turkey cook.

[cookingjnj]

Awesome looking bird.  Will give definitely give it a try.

[darita]

Thanks for the replies.  The more this gets tried, the more confidence I'll have in the method.  If you try it, please report back so we'll all know. 
I've been thru so many methods..."Just do this...just do that..." but none of it works for me.  This does.

[Bobitis]

I have done this (sort of) with duck.

Score the duck skin liberally (not touching the meat). Bring a large pot of water to a boil, turn off heat, and immerse the duck in the water for 3 minutes. Remove the bird and place on paper towels while soaking up the excess liquid. Fire up the pot again to boiling and repeat.

What happens is, a large amount of fat gets rendered in the process. Fat is the crisp killer. I can't speak of the protein alignment theory as I've never heard of it.

As far as 'cooking by boiling water' is concerned; I wouldn't be concerned if a bath of 5 minutes was incorporated if the heat was turned off prior to immersion.

[darita]

As far as 'cooking by boiling water' is concerned; I wouldn't be concerned if a bath of 5 minutes was incorporated if the heat was turned off prior to immersion.
[/quote]

This is not so much, cooking, but just pouring the boiling water over the skin.  You can see the skin change form as you pour.

[Jiggle Racing]

this is perfect timing as I will be doing some practice chickens before I do my practice turkeys for Thanksgiving! 

[darita]

this is perfect timing as I will be doing some practice chickens before I do my practice turkeys for Thanksgiving! 

Exactly my reason for doing this now.  Every year, at this time, I restarted my search for good, crispy skin, in prep for the turkey.  I know many here don't need any help achieving that, but I did.  And from reading on forums, many others would like the help as well.  Hope it works for you!  Report back!