Stop Making Roast Chicken Wrong — Every Chef Secret for Crispy Skin and Juicy Meat Every Time

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store Soft, pale skin. A dry breast. Thighs that still aren't done when everything else is. If that's how your Sunday roast chicken turns out, it isn't your oven and it isn't your recipe. It's a few small things nobody ever explained. I'm Dorothy. For a good part of my 35 years in professional kitchens, I worked in a little bistro where roast chicken was the most popular dish on the menu. On Sundays we roasted close to forty of them, and every one came out with skin that crackled and meat that was juicy right down to the bone. In this video I'm showing you exactly how we did it. What you'll learn: - How to pick the right chicken, and the labels that tell you which birds to avoid - Why you should never wash raw chicken, and why drying it matters so much - How much salt a whole chicken really needs, plus the herb butter we pushed under the skin - The right oven temperature, the right pan, and the simple trick of pointing the legs to the back of the oven - Why basting and covering with foil give you soft skin - Exactly where to put the thermometer, and the two temperatures to look for in the breast and the thigh - How long to rest it, how to carve it the restaurant way, and a 5-minute pan gravy - The bistro secret: salting the chicken a day or two ahead and leaving it uncovered in the fridge - The baking powder trick for even crispier skin - A faster spatchcock method for weeknights, crispy potatoes in the chicken fat, and what to do with the leftovers and the bones Tell me in the comments: who gets the drumstick at your table, and who fights over the crispy skin? And what do you serve with your roast chicken on a Sunday? roast chicken, how to roast a chicken, whole roast chicken, crispy skin chicken, juicy roast chicken, dry brine chicken, oven roasted chicken, sunday roast, spatchcock chicken, how to carve a chicken, chicken gravy, restaurant roast chicken, chef secrets, professional cooking tips, retired chef, home cooking tips