Glazed Roast Chicken
Why This Recipe Works
For our roast chicken recipe, we wanted an evenly glazed chicken with crisp skin and moist meat. To dehydrate the skin and make it crisp, we separated it from the meat and poked holes in the fat deposits to allow rendered fat to escape, then rubbed the skin with salt and baking powder before vertically roasting the chicken. We found that resting the roasted bird before blasting it with higher heat resulted in the kind of burnished skin we were looking for, especially after we thickened the glaze with cornstarch to help it adhere to the bird.