Classic Roast Chicken

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Appears in Cook's Illustrated January/February 1996, America's Test Kitchen TV

Main Courses
Chicken
Roasts
    

For moist, well-seasoned meat and evenly golden skin, give the bird a salty soak and a couple of turns.

SERVES3 to 4

TIME1 1/4 hours, plus 1 1/2 hours brining and cooling

has video

WHY THIS RECIPE WORKS

Roasting chicken should be a simple affair, but getting the white and dark meat to cook at the same rate while also developing crisp, golden skin is often a challenge. After testing almost every variable we could think of—oven temperature, ...

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