What's the secret. Is it done by s l o w l y roasting the chicken at a low temp? Should the chicken be allowed to dry out a little in the air first (refrigerated)?
How do you make crispy roasted chicken?
As long as we're at it, what do you do to make today's bland chicken "eyes roll back in your head", lip-smacking good? If you were autitioning for your dream job and it was riding on your preparation of a roasted chicken, how would you do it?