Crisp Roast Chicken

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Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get supercrisp skin?

SERVES 2 to 3

TIME 1½ hours, plus 12 hours salting and 20 minutes resting

has video

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...

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