Roasting a chicken is something I do about every 10 days. It’s a great meal that is not hard to make and usually will give you leftovers for at least one other meal and a carcass to make your own stock, which leads to even more meals. Some people feel intimidated about cooking a whole bird and want it to come out nice and crispy like it does when you go out to eat. It’s easier to do than you think and Marcus Samuelsson did a great blog post today with some recommendations on what you should do and a couple of recipes to boot. Check it out!
How to Roast a Chicken « Chef Marcus Samuelsson