Reply to I made the NYT Chicken Schwarma recipe you've all been touting and...

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Reply to "I made the NYT Chicken Schwarma recipe you've all been touting and..."

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[quote=Anonymous][quote=Anonymous]Ooookay, so what did I do wrong?!  I put my chicken in a container to marinate overnight and when I grabbed it out of the fridge to make it the next day, the oil had all congealed.  Is that normal?

Should I have scraped some of the congealed oil off?  Because when I put it in the oven to bake and checked on it halfway through cooking, the sheet pan was FULL of oil.  I ended up pulling the pan out and draining it before tossing it back in to finish cooking.  The taste was amazing, but it never got crispy and felt a bit too greasy.  Admittedly, I did not do the second step of slicing and adding to a pan to crisp because the thought of adding more oil was just sickening to me and by then I was kind of just done with the whole recipe.  Like I said, the flavors were great and my family loved it, but I'm hesitant to make it again since it was such an oily fail... unless that's how it's supposed to be?? [/quote]

Check your fridge temp.  Mine got bumped some time and I didn't discover it until things started freezing!  [/quote]

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