Skin so crisp, youll wonder if it was fried.
It’s got a lot going for it.
First, Ive never met a meat-eater who didnt like a classic roast chicken.
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It’s easy enough to make on a busy weeknight and nice enough to serve for an elegant dinner.
Plus, its a meal that keeps on giving.
My family prefers to eat the breast meat thinly sliced when first roasted.
Simply Recipes / Sarah Crowder
This sits in the fridge, and that’s where all of the magic happens.
The salt first draws out moisture from the surface of the chicken.
creating a very concentrated brine made up of its own moisture without impacting the texture of the meat.
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To prevent this from happening, its crucial to give the fat under the skin somewhere to go.
I do this in two ways.
Be careful to tear the skin.
Then you’re left with crisp skin that stays crispy, even after resting.
When it comes time to roast the chicken, most of the work is already done for you.
