This recipe proves that learning how to roast a whole chicken can be easier (and more delicious) than you thought. For extra-crispy skin, remove the chicken from the brine, dry with paper towels and refrigerate for an additional 24 hours before roasting. Read more about the story behind this recipe: The Dinner Dance.
Tip: To truss a chicken, tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body.
Equipment: Kitchen string
3 oz. chicken
204 calories; protein 28g; carbohydrates 1g; sugars 1g; fat 9g; saturated fat 2g; cholesterol 87mg; vitamin a iu 55IU; vitamin c 1mg; folate 6mcg; calcium 19mg; iron 1mg; magnesium 26mg; potassium 247mg; sodium 326mg.