Masterful.
And that’s okayBut sometimes it's go crispy or go home. And at those times, you’ve got to be intentional about getting a crispy skin. It doesn't just happen. Trust me. Tasked by Epicurious with finding the key to the ultimate crisp roast chicken, I went down a bit of a crispy, crackly rabbit hole. Here are some of the methods I tried and what I learned.
My kitchen was a little smoky from the high-temp roast, and the intensity of the crispiness died down a bit after the chicken rested, but this bird was deeply flavorful, with well-blistered skin that maintained a decent crackle. Later I tried roasting the same salted and air-dried chicken at a lower temperature, and while the process produced less smoke, my bird was significantly less crispy. The lesson here: for crispy skin, stick with a high-temp roast.
It was my editor who suggested I use a mixture of salt and baking powder to dry brine the bird, a technique I hadn’t heard of but quickly made sense. With its slight alkaline level,reacts with the proteins in chicken skin, accelerating the dehydration process, which—as we learned above—produces a nice, crisp skin. Pulling this chicken from the oven after a high-temp roast, I was thrilled: the blistered skin was intensely golden and crisp.
So what to do if you’re looking for a smoke-free crisp roast chicken? Or one that you can make on the fly, with no advanced air-dry required? And maybe with some roasted vegetables to serve on the side? I wanted one of those, too. So I tinkered with the knowledge I had gleaned from the test runs above, combined it with my existing roast chicken know-how, and came up with a crispy chicken recipe you can make on a Tuesday night.
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