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Crispy roasted chicken skin

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Crispy roasted chicken skin

Ed Fontleroy | Dec 4, 2005 11:47 AM

Last night I made a whole chicken as follows: Stuffed some butter under the skin, rubbed duck fat all over bird, sprinkled with salt and pepper, and roasted on roasting rack for about 90 min. at 425. The skin was still not crispy enough. What do I need to do to make it really crispy?

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