Don't want to dry out the bird
Dont cover it. It will cool. Reheat at the last minute 350 oven
Yes but be careful -- "a few hours" is too long in the danger zone.
Kristen W. is a trusted home cook.
I recall that Cook's Illustrated found that the best way to keep roasted chicken skin crispy was to leave it uncovered in the refrigerator for 24 hours before cooking. Apparently this is a technique used for Peking duck as well. Might be too late this time, but maybe next time...
Please enter a valid email address.
Well played. You deserve a cookie.
That Tastes Like it Simmered Forever
A Five-Ingredient, One-Pot Stew
Ever cut your bagel like this?
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
What's the Big Deal About Babka?
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)