Roast chicken is one of the simplest and best dishes to make at home. But the key to perfectly cooked meat and a maximally crispy skin lies not in the butter or seasoning, but in the trussing. The chefs and mad scientists over at Chefsteps in Seattle have settled on the ideal technique, and it's not what they teach in cooking school. Check it out.
You've been doing it wrong.
by Eater Video