Friday, December 25, 2009

Roast Chicken withe crispy skin

Best roast chicken ever!
1tbs salt in total
1ts baking powder
1 lemon and 1/2 of Moroccan lemon
1tbs butter
4lb whole chicken
dry brine with salt and BP in the refrigerator for overnight or more.
Start with 450F and down to 350F later. Around 1hour and 15min.
Crispy and not too greasy nor salty.
Happy Holidays!