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Roast Chicken quandary

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Roast Chicken quandary

jbentley4 | Dec 3, 2008 08:53 AM

Hi folks,

I'm on what seems to be a lifelong quest to produce a perfect roast chicken (I roast probably at least one a week), and while I come very close on many occasions, I seem to always have a problem producing and maintaining crispy skin. Even when skin is crisp as bird comes out of the oven, it usually gets soft while resting, as I make jus or whatever. Anybody have any tips or suggestions? Thanks.

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