Today was my second go at roasting chicken using the method I heard about on “The Splendid Table” radio show.

For crispier skin the chicken is rubbed with kosher salt, placed in a baking dish, and stored in the refrigerator, uncovered, for at least eight hours. This time I used a whole chicken and made one of our favorites, Chicken with Two Lemons.

Once again the meat was incredibly moist and the texture was perfect, but the skin, while not at all soggy, was a little leathery. It tasted good, but the texture was a bit odd.

Some day I’ll try using my conventional oven (as much as I hate to do that) for a comparison. In the mean time I think I’ll go back to my old ways, the overall results just don’t justify the extra time it takes to prep the chicken.

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