My fave roast chicken recipe as of late has been a slow roasted bird with rotisserie style seasonings. I do it up at about 250 for 5 hours. It is 99% the best chicken I have ever eaten.
HOWEVER, I believe it would be 100% the best chicken I've ever eaten if I coud crisp the damned skin up.
I've read several methods of doing this and seems like a 50/50 split of those who crisp at the beginning and those who crisp at the end. I've also read varied info on what the high/crisping temp should be and length of time it should stay at that temp.
What do you suggest? 450 for 20 minutes at the beginning? 350 for 30 mins at the end?
Updated 3 months ago | 5
Updated 1 year ago | 2
Updated 4 months ago | 10
Updated 6 months ago | 6
Updated 4 months ago | 4