If super-extra-awesome crispy skin is what you’re after, I absolutely recommend a 24-hour dry-brine in the fridge. This is a technique that our Senior Editor Summer Miller first wrote about when experimenting with crispy skin for Thanksgiving turkeys and then perfected in her method for the Best Dry-Brined Roast Chicken. Definitely go read both of those posts for more details, but here’s a brief summary: The reasoning here is that super dry skin translates into super crispy roast chicken. And trust me, it works. If you don’t have time for that air drying step, just make sure you pat down your chicken well with paper towels. If you have 30 minutes, leave it on the counter for a half an hour or so for a quick air dry before roasting. Then baste it a few times during roasting and call it good. Your skin won’t be quite as deliciously crispy as the other method, but you’ll still be very happy with the results. Enjoy! ~ Emma, Editor-in-Chief and appreciator of crispy chicken skin
Try These Roast Chicken Recipes!
The Best Dry-Brined Roast Chicken Feta-Brined Roast Chicken Roast Chicken with Carrots Honey Glazed Lemon Roast Chicken Thomas Keller’s Roast Chicken with Root Vegetables
P.S. Have a question you’d like answered? Email us at asktheteam@simplyrecipes.com
