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Roasting a Chicken to Perfection

Simple seasonings and a hot oven yield a bird with superb flavor and juicy texture

Fine Cooking Issue 04
Photos: Martha Holmberg; Illustrations: Stephanie Osser
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Many people prepare roast chicken regularly, but few are aware of simple steps that can make the difference between an everyday dish and a great one. The chicken should have a strong roasted taste, rather than a baked one. It should be able to stand on its own, unobscured by seasonings. And the meat should be moist and tender. This author advises how to select a bird, what tools you’ll need, and preparing the chicken, whether you are a trusser or not. Then he shares the secret for roasting. He offers tips on carving it up and recipes that include pan-reduced sauces and side dishes. A side article identifies chicken varieties and their respective weights.


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