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Reply to "perfect roast chicken"
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[quote=Anonymous]I also use the Thomas Keller technique (easily searchable). For a larger bird like 5 lb though I spatchcock to ensure even cooking. A PP suggested seasoning and drying in advance which is great if you have the time and remember, but I get great results even without that. I think the main keys are dry bird, higher heat, and no stuffing or anything else creating steam/moisture.[/quote]
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