Classic Roast Chicken

Appears in Cook's Illustrated January/February 1996, America's Test Kitchen TV

For moist, well-seasoned meat and evenly golden skin, give the bird a salty soak and a couple of turns.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 3 to 4

TIME 1 1/4 hours, plus 1 1/2 hours brining and cooling

How to Roast EverythingA cookbook recipe exclusively for All-Access members from How to Roast Everything

Why This Recipe Works

Print