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This draws out the excess moisture and helps get the skin nice and crisp (something about raising the pH levels — ya know, science). Learn more about it here.
This method helps speed up the cooking time and also works well with frozen chicken breasts (just increase the cook time to ten minutes, no need to thaw). See how to do it here.
This old school technique not only saves you on clean up (no dishes!), but helps keep the chicken super moist. Fill the packet with whatever aromatics you have on hand, and feel free to make them in advance (just store the assembled packets in the fridge). Learn how to do it here.
This helps get the skin browned and crisp without having to baste it — you don't even have to mess with it once. This tutorial shows how to do this with a turkey, but the technique also works for chicken.
This lets the chicken and pan heat up together allowing enough time for the fat to render out as the meat cooks (just remember to pierce the skin a few times before cooking it). See how to do it here.