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?
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...