Feb 5, 2007
Chicken Trick
after-a-lot-of-experimenting-we-are-finally-taking-the-mystery-out-of-preparing-the-perfect-roasted-chicken.
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If you roast a chicken long and slow at 300°, the meat stays juicy, moist, and succulent, but the skin stays pale and soft. If you roast a bird at 450°, until it's crisp and golden, you'll lose juices, and, depending on the chicken, the white meat could dry out. Testing one of our many recipes, we found a happy medium: For chicken with crispy, golden skin and tender, moist meat, split the difference: Roast it at 375°.
This article was first published in Saveur in Issue #14
start roasting breast side down at 350 degrees until the bird is almost done, then for the last few minutes, flip the bird over, and broil, watching closely, until the skin is nice and crispy.
the breast meat comes out incomprehensibly juicy.