THE SMART TRICK OF FROZEN CHICKEN THAT NO ONE IS DISCUSSING

Just about every chef swears by their own individual technique, but after lots of lots of take a look at runs, we found that to start with patting the chicken dry and then permitting it sit while in the fridge right away is often a failproof way to get the skin more crispy and golden brown. If the thing is a rosy pink shade, it requires more time.