There are an infinite number of chicken recipes that are only improved by solar cooking but obtaining crispy skin is a challenge. A challenge I’m still working on. The moist environment and relatively low temperature of the Sun Oven’s cooking chamber lends itself better to slow braising. Not the best cooking method if you want some crunch to your chicken.
After hearing about a new way to prep chicken, or other meats, for roasting on Lynne Rossetto Kasper’s radio show “The Splendid Table” this weekend I had to give it a try. Her guest, Molly Stevens, described a simple method of seasoning the meat with kosher salt and letting it mature in the refrigerator for at least 8 hours and up to (I believe) two days.
With sunny days in the forecast for the rest of the week I got a batch going Tuesday evening. All you have to do is season the chicken with kosher salt, about 1/2 teaspoon per pound. Place it in a baking dish and refrigerate it, uncovered over night or longer. To cook it I let it come to room temperature before putting it on a rack in a baking dish. Then I covered the dish with tin foil and a dark tea towel and put it in a preheated Sun Oven.
After an hour I took a peek. It didn’t look quite done and the skin was still a pale yellow. At this point I decided to let it cook uncovered hoping the skin would brown more. After another 20 minutes in the Sun Oven the result was meat that was moist and delicious and skin that wasn’t soggy but wasn’t exactly crisp either. I think I should have resisted the temptation to uncover the dish. I’ll try it again; hopefully next week’s forecast will be favorable to starting a dish so far in advance. That’s always a risk for the solar chef.