There are a few reasons why some people like to put toothpicks in a roasting chicken before cooking it:
Keeps the skin tight
Poking holes in the skin of the chicken with toothpicks and inserting them just under the surface can help keep the skin tight and prevent it from shrinking too much as the chicken cooks. This allows the skin to get crispy and browned instead of becoming shriveled and chewy.
Allows seasonings to penetrate
Making small holes in the chicken’s skin with toothpicks enables spices, herbs, and other flavorings coated on the outside to better penetrate into the meat while roasting. The holes provide entry points for the seasonings to seep below the surface.
Facilitates even cooking
Toothpicks poked into a few different spots can promote more even cooking throughout a whole chicken. They create channels for heat to distribute through and help the inside cook through at the same rate as the outside.
Prevents drying out
As moisture evaporates from the chicken during roasting, it needs vents to allow some of the steam to escape. Toothpicks provide little escape routes for steam so moisture can evaporate instead of getting trapped inside, which can cause meat to dry out.
Lets fat drain
Fat and juices will render and drip from a roasting chicken as it cooks. Toothpick holes give an exit for some of the fat to drain off, preventing it from sitting in pockets under the skin.
When and how to use toothpicks
For best results, insert toothpicks into several areas of the chicken about 10-15 minutes before roasting once it has been seasoned. Poke them diagonally into the fleshiest sections like the breasts and thighs. Use sturdy wooden toothpicks so they don’t burn or disintegrate during roasting. Space them a few inches apart and stick them in about 1/2 to 1 inch deep.
Potential drawbacks
While using toothpicks can provide some benefits, there are a few potential drawbacks to consider as well:
- Can tear the skin if placed too close together
- May fall out partway through cooking
- Can leave small holes in the meat if not removed before carving
- Need to be monitored carefully to prevent burning
Alternatives to toothpicks
If the drawbacks of toothpicks don’t appeal to you, here are a couple alternative techniques to try:
- Rub oil or butter under the skin to keep it moist and encourage browning
- Loosen the skin from the meat slightly without piercing it to allow air circulation
- Use a needle or skewer to make holes instead of toothpicks
Conclusion
Ultimately, using toothpicks in a roasting chicken is optional. While some cooks find it helps promote even cooking and crispier skin, others don’t think the effort is worthwhile. Like most cooking techniques, it comes down to personal preference. Whether you want to get out the toothpicks or not, just remember the keys to delicious roast chicken are proper seasoning, adequate preheating, and monitoring the temperature as it cooks. With or without toothpicks, a little attention will reward you with juicy, flavorful results.