Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color. Once the chicken is glazed and back in the oven, watch it carefully so that the glaze doesn’t burn.
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This recipe was so good and SO easy! I used the carcass (with the aromatics still inside!) for homemade chicken stock and it, too, was fantastic!
Perfect. The technique of bringing to room temp before is worth the time. Will certainly make this again.
This chicken turned out fantastic, moist, flavorful. I did have a problem getting the skin to crisp enough but it was still delicious.
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