The skin contains collagen. When subjected to high heat, this collagen undergoes a chemical reaction, changing into a gluey gelatin. When you lift up the chicken, some of the skin adheres to the rack and peels off, diminishing the bird's table appeal. This cosmetic problem can be lessened if you grease the rack well and begin the roasting process in a preheated oven with the breast side up for at least 20 minutes. This gives some of the newly created gelatin a chance to infuse into the fat and flesh under the skin or to ooze out into the pan. For the same reason, you should begin sauteing or broiling a bone-in-chicken breast side up.

** Asian Recipes **