What cooking technique is used to achieve a crispy skin on poultry?

The cooking technique that effectively achieves a crispy skin on poultry is dry roasting. This method involves cooking the poultry in an oven at a high temperature, which allows the moisture from the skin to evaporate and the fats to render. As the skin dries out and the fat melts away, it becomes golden brown and crispy.

Dry roasting creates a dry heat environment that enhances the Maillard reaction, leading to browning and a desirable texture. It is crucial for achieving that distinct crispy skin, often associated with roasted chicken or duck.

In contrast, steaming introduces moisture into the cooking process, which is not conducive to achieving a crisp texture. Boiling immerses the poultry in water, leading to a softer texture and lack of crispiness due to the hydration of the skin. Braising involves cooking in a small amount of liquid, which also contributes to tenderness but does not produce a crispy exterior. Therefore, dry roasting stands out as the best technique for achieving that sought-after crispy skin on poultry.