Crisp Roast Chicken

From Chicken Classics, Reinvented

Crisp Roast Chicken

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 an...

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 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.

Watch the Full Episode

Chicken Classics, ReinventedSeason 10, Ep. 1002

Perfectly cooked chicken doesn’t need to be gussied up with unnecessary additions. We uncover the secrets to quick, hearty chicken noodle soup and roast chicken with extra-crispy skin.