Crisp Roast Chicken

From America's Test Kitchen Season 10: Chicken Classics, Reinvented

Why this recipe works:

We wanted a juicy roasted chicken recipe with skin that would crackle with every bite. A simple set of steps got us there: We first cut an incision down the chicken’s back to allow fat to escape and then loosened the skin from the thighs and breasts, poking holes in the fat deposits to allow… read more

We wanted a juicy roasted chicken recipe with skin that would crackle with every bite. A simple set of steps got us there: We first cut an incision down the chicken’s back to allow fat to escape and then loosened the skin from the thighs and breasts, poking holes in the fat deposits to allow multiple channels for excess fat and juices to escape; then, since skin can’t brown until all the surface moisture evaporates, we added baking powder to our salt rub to dehydrate the skin and air-dried the chicken overnight. Finally, we roasted the chicken at high heat to speed browning.

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Serves 2 to 3

For best flavor, use a high-quality chicken, such as one from Bell & Evans. Do not brine the bird; it will prohibit the skin from becoming crisp. The sheet of foil between the roasting pan and V-rack will keep drippings from burning and smoking.

Ingredients

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