Dan breaks down the science behind your poultry choices to help you elevate your next roast chicken. Selecting the best chicken at the store—air-chilled vs. water-chilled—can lead to superior flavor and texture.

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0:00 - Introduction
0:34 - Air Chilled Chicken vs. Water Chilled Chicken
1:28 - How to Spatchcock a Chicken
2:54 - How to Get Crispy Chicken Skin
3:41 - How to Salt a Whole Chicken
4:14 - Use Kosher Salt
5:18 - Sear then Roast
6:10 - Finish Cooking on the Counter
7:23 - How to Make a Quick Pan Sauce
8:11 - Schmaltzy Green Beans
8:23 - Tasting Roast Chicken