It’s the ultimate comfort food, the epitome of home cooking.
; a humble exercise in homey resourcefulness, the ideal example of simplicity at its very best. I’m talking, of course, about“I’ve always thought the great mark of a chef is if they can roast a chicken,” said Mark Sarrazin, president of meat and poultry purveyors Debragga & Spitler Inc, in. “It’s always hard to get the thigh and dark meat cooked enough without drying out the breast. It’s an interesting test for a chef.
Okay, so roasting a chicken isn’t rocket science. But because it's such a simple dish, the smallest details can have the biggest impact. And thebird—you know, crispiest golden skin, juiciest meat, mouthwatering seasoning—is a worthy goal and a realistic challenge for anyone, whether you're a seasoned pro planning Sunday dinner or a fledgling cook looking to build kitchen confidence.
Which is why we’ve decided to ask a handful of chefs to learn their absolute best ways to get a flawlessly roasted, golden bird.1. Prep the bird and dry its skin
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