Whats the best way for me to roast a chicken?
Crisp Skin Roast Chicken For best flavor, use a high-quality chicken, such as one from Bell & Evans, however, this is not absolutely necessary. If you brine the bird, remove it from the liquid, pat dry with paper towels, air-dry for at least an hour before roasting, and omit step 2. The sheet of foil between the roasting pan and V-rack will keep drippings from burning and smoking. 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 Instructions 1. Place chicken breast-side down on work surface. Use tip of sharp knife to make four 1-inch incisions along back of chicken. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs. Tuck wing tips underneath chicken. 2. Combine salt, baking powder, and pepper in small b
