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Reply to "perfect roast chicken"
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[quote=Anonymous]+1 for the Thomas Keller recipe. And don’t use a 5 lb bird. Too big. Use a good quality bird - around 4 lbs. Season the night before and air dry in the refrigerator for a crispier skin. It makes a huge difference in taste. 425 in convect for exactly 55 min. Also make sure to let the chicken warm up out of the refrigerator for at least 30 min before putting it in the oven and rest the chicken uncovered for at least 15 minutes after taking it out of the oven. Don’t stuff the chicken. You’ll lose crispy skin by introducing moisture. [/quote]
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