The ABSOLUTE best way to roast a whole chicken!

    On today’s show we are going roast a whole chicken, along with a full meal. I am going to discuss two very important techniques in cooking a chicken: doing a proper dry brine and the drying of the skin. I let the skin dry in my fridge for 72 hours, but if you don’t have that type of time you can still do it for 6 hours. I recommend planning ahead on this one, it will be so worth it.

    I am also going to make mashed potatoes and saute vegetables tossed in a vinaigrette.

    Enjoy #food #chicken #roastchicken #roastchickenrecipe #howto #howtocook

    What you will need:

    – 6-8 pound chicken


    – 2 TBSP salt

    – 1 TBSP dried italian herbs

    – 5 turns of fresh cracked pepper

    – 1 zest lime Mashed Potatoes

    – 6-8 Russet Potatoes

    – 3 cloves of garlic

    – 1/4 cup of olive oil

    – 3/4 cup of half and half

    – half stick of butter

    -Salt and Pepper to taste Vegetables

    -Vegetables of your choice (I used asparagus, bell pepper, zuchinni, and brussel sprouts)


    – 3/4 cup of red wine vinegar

    – 1 TBSP dijon -2 TBSP of italian herbs

    – 1/2 cup of olive oil and garlic oil from the mashed potatoes

    -Salt and pepper to taste

    Latest articles


    Related articles

    Leave a reply

    Please enter your comment!
    Please enter your name here