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This was a wonderful roasted chicken and cooked beautifully. The brining isn't hard and does add moisture to the finished product. I loved the simplicity of the seasonings and they really sparkled without being overpowering. Made for Pick A Chef~spring 2007.
You can always count on Cook's Illustrated! Without a doubt, this is the best roasted chicken. Brining takes a little time, but the result is a very moist bird with crispy browned skin. Looks gorgeous on the table and tastes great. As always, I made and froze stock from the chicken carcass, a great bonus for another day. Thanks so much for posting this wonderful recipe!