An expertly roasted chicken, with its juicy meat and crispy skin, has a tendency to remind you of your childhood. Remember those days? No real responsibility, energy of a baby jackrabbit, sneaking sips from dad's glass of bourbon, and mom's home-cooked Sunday dinners of roasted chicken with buttery mashed potatoes and gravy. They call it "comfort food" for a reason, and a roasted chicken is definitely one of those foods. Seemingly simple on paper, roasting a chicken the right way does require some proper planning and know-how to ensure your roasted bird comes out the same as if it were cooked by a professional chef.
We're going to outline every step of the process to make sure your roasted chicken is the best it can be, from what to look for when buying your bird, to the differences between wet and dry brining, to roasting. It may seem like a long process, but the effort is rewarded in the end with what will be the best-roasted chicken you've (probably) ever had.
