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Seven Steps to Perfect Roast Chicken

These seven steps are all you need for a perfect roast chicken.

These seven steps are all you need for a perfect roast chicken.

1. BRINE

1. BRINE: Brining seasons and prevents the white meat from drying out (don't brine kosher chickens). For a 3 1/2- to 4-pound chicken, stir 1/2 cup each sugar and table salt into 2 quarts of water. Submerge chicken in the solution and refrigerate for 30 to 60 minutes.

2. LOOSEN SKIN

2. LOOSEN SKIN: Loosening the skin makes it easier for the fat in the skin to render and drain. Pat the bird dry. Then, using your fingers (or the handle of a wooden spoon), gently loosen the skin on the thighs, breasts, and legs.

3. POKE HOLES

3. POKE HOLES: Poking holes in the skin gives the fat escape routes. Use the top of a sharp knife to poke 15 to 20 holes in the fat deposits on top of the breasts and thighs. Truss legs with kitchen twine, if desired.

4. START BREAST SIDE DOWN ON RACK

4. START BREAST SIDE DOWN ON RACK: Starting the chicken breast side down (at 375 degrees) prevents the delicate breast meat from drying out. Since the rack allows for good air circulation, the bottom doesn't steam; the bird cooks and crisps evenly.

5. FLIP AND CRANK THE HEAT

5. FLIP AND CRANK THE HEAT: Now that the fat has mostly rendered and the breast has begun to cook, flip the chicken breast side up and turn up the heat. At 450 degrees, the skin will crisp and the chicken will finish cooking.

6. TEMP THE BIRD

6. TEMP THE BIRD: Use an instant-read thermometer to determine when the chicken is done. Take several readings in the thickest part of both the white-meat breast and dark-meat thigh. The breast should register 160 degrees and the thigh should register 175 degrees.

7. REST BEFORE CARVING

7. REST BEFORE CARVING: The heat of the oven forces the juices of the meat toward the center of the bird. Before carving, let the chicken rest for 15 minutes. The juices will redistribute, ensuring a moist, flavorful chicken.

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