How do you roast your chicken Veeky Forums? Tell me any tricks or tips you have. I'm on a quest to get the maximum amount of crispy skin from one bird without overcooking anything. Posting what I do at the moment.
Roast Chicken
Wyatt Hall
Lincoln Price
Basically gonna split it into crown and legs, to get as much skin as possible exposed to the air. First, remove the tail, slice down the spine and separate the skin on either side. That's a bit of extra fat in the corner that came from the cavity.
Aaron Clark
Cut the spine out, and take the legs off with all of the back skin attached.
Hunter Mitchell
Cut tail open and clean the preen glands out.
Carson Walker
Butterfly it and take the bones out.
Hunter Martin
About 1% of the weight in salt, same amount of pepper, and a bit of sodium bicarbonate. Not going to put any other herbs or spices on this one.
Juan Myers
Rub some oil and the seasoning all over, and crack the breast like when you spatchcock it. I cut the skin under the thighs to spread it out flat, and jammed that extra fat from earlier under the breast skin too.
This is going in the oven on max for about 40 minutes.
Charles Sanchez
Out of the oven to rest. The tail's a bit over, but the thighs and wings are great. I'd prefer more browning on the drumsticks and breasts, but any longer and I think it'd get dry.
Nicholas Bell
Pretty happy overall, breasts were moist but the skin could be crisper. Maybe giving them a quick sear in a pan first would help.
Gavin Collins
Look into spatchcocking, OP. It's a less faggy way of what you're trying to do.