This is How to Roast Chicken Perfectly, Every Time.

Name: This is How to Roast Chicken Perfectly, Every Time.
Total time: 90 min
Ingredients: 1 Whole chicken; 25 g Salt

By ChefSteps · 90 min

Ingredients

Whisk the salt into the water to make the brine.
Remove the wishbone and the cavity fat. Place the chicken on a sheet pan.
Inject the brine under the skin: 4 injections of 25 ml into each breast; 75 ml from the cavity into the thighs; 20 ml from the ankle joint into each drumstick; 5 ml at the drumette and 5 ml at the wing flat of each wing. About 200 ml will leak out.
Truss the legs and tuck the wings. Dry the chicken uncovered in the fridge on a rack for 3 to 5 days, until the skin is leathery and translucent.
Roast low and slow at 170°F / 77°C (convection if possible) until the breast reaches 150°F / 66°C, 2.5 to 3.5 hours.
Rest the chicken until the breast cools to 100°F / 38°C, about 1.5 hours. Remove the probe.
Raise the oven to 480°F / 249°C (convection) or 570°F / 299°C (standard). Roast 6 to 10 minutes until golden and crispy.
Rest 5 to 10 minutes, carve, and serve immediately.

Summarized from ChefSteps's video. Watch it for the details.

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