For such a 'simple' dish, why do I have such difficulties making a roast chicken? For one, the cooking time is never what the cookbooks call for. And second, not to mention most importantly, I can never achieve a browned, crispy skin.
The only constants are as follows: a 4 1/2 - 5 lb bird and I always use a roasting pan with the bird on a V-shaped rack. Outside of that, I've tried various methods/recipes: Joy of Cooking, Mark Bittman's, Martha Stewart-you name it, I've done it.
What am I doing wrong??? Please help!
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