The skin has to crisp but the meat inside must be juicy and delicious. Six recipes offered here. Does Tandoori Chicken qualify as roast chicken?

So, Keller’s dry and hot treatment is the key to crisp skin, and pre-poaching gives deliciously juicy meat – but the two methods are sadly incompatible. Given that there’s more flesh than skin on your average chicken, I’ll be adopting the poaching idea in future, but modifying Annie’s recipe to include a final blast of heat, as advocated by Matthew Fort, to help add some crunch.

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