Manual Cooks Chooks and Cackle-Berries (Illustrated)

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When my bird emerged from the oven, deliciously golden and crisp, I decided to try a second trick from Rogers, who slashes the skin between the thighs and breasts just after removing her bird from the oven, then immediately pours the juices into a bowl. It occurred to me that this slashing also provides a perfect release for the hot steam that otherwise tends to de-crisp the skin of a crackly-skinned chicken as the bird rests.

Plus you get those juices, which are fabulous for spooning over the warm chicken and potatoes.

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But taste-wise, I think it holds up pretty well. After resting, is it as crispy as the Cook's Illustrated version? No, but it's pretty damn good for a weeknight roast chicken. A few other tips for making my Low-Fuss Crispy Roast Chicken or any crispy roast chicken, for that matter :. Using cold air as opposed to water to chill chickens during processing leads to a chicken with no added moisture. Since the less wet your bird is prior to roasting, the more crispy the skin will be, starting out with an air-chilled bird gives you a significant advantage on your crispy-skin journey.

Bonus: You avoid paying for the extra water that is retained during the water-chilling process. To avoid spreading raw chicken juices to all parts of your kitchen—and to avoid having to wash your hands every five minutes—pull out all the tools you'll need ahead of time and create a little workspace.

Before you even take your raw chicken out of the fridge, wash and put away any dishes from your sink. Clear off an area on your countertop near the sink, so you easily wash your hands as needed during the prep process, and any raw chicken juices that splash around can be easily cleaned up. Rip off and place a stack of paper towels alongside your cutting board.

CHICKEN IN PIECES

Cut a piece of twine to tie together the legs. And grab a metal skewer to do your poking. High heat equals a crispy bird. Drain any liquid from the cavity of the chicken, then go to town with a major pat down. Ball up a paper towel or two and push it into the cavity, absorbing as much moisture as you can. I do several rounds of this, leaving the towels inside for a minute or so each time--just be sure to remove them before cooking. Why is this step so important? Because moisture creates steam, and steam kills crackle.

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Making space for and then slipping herbs under the skin covering the breasts and legs allows for good airflow, enhancing crispiness while flavoring your bird. Using kosher salt or crushed flaky sea salt like Maldon , season your bird all over— liberally. Tiny holes poked in the skin of your bird will give the rendering fat a way to escape, enhancing crispiness.

Tying the legs together promotes even cooking.


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The bird will take care of itself in the oven. Just keep an eye on it toward the short end of the suggested cook time so you can properly judge doneness. Step 2: Set up a chicken-prep station To avoid spreading raw chicken juices to all parts of your kitchen—and to avoid having to wash your hands every five minutes—pull out all the tools you'll need ahead of time and create a little workspace.

Step 3: Crank up the heat and pre-heat your skillet High heat equals a crispy bird. Step 4: Pat it dry Drain any liquid from the cavity of the chicken, then go to town with a major pat down. Step 5: Slip herbs under the skin Making space for and then slipping herbs under the skin covering the breasts and legs allows for good airflow, enhancing crispiness while flavoring your bird. Step 6: Salt like you mean it Using kosher salt or crushed flaky sea salt like Maldon , season your bird all over— liberally.

Step 7: Poke the skin and tie the legs Tiny holes poked in the skin of your bird will give the rendering fat a way to escape, enhancing crispiness. Step 8: Roast it!