Crisp Roast Chicken

Name: Crisp Roast Chicken
Yield: Serves 2 to 3
Ingredients: 1 , whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and discarded (see note); 1 tablespoon, kosher salt or 1 1/2 teaspoons table salt; 1 teaspoon, baking powder; 1/2 teaspoon, ground black pepper

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

Main Courses

Chicken

Roasts

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

SERVES2 to 3

TIME1½ 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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