Dry-age for (actually) crisp roast chicken

**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: https://youtu.be/rU5u9UzZnEU The secret ingredient for an actually crisp roast chicken is time. Specifically, time in your refrigerator to dry-out and prepare the skin to be turn glassy and crisp. It's what often makes restaurant roast chicken so much better than what you get at home. Follow me on Twitter: https://twitter.com/chefchrisyoung/ Instagram: https://bit.ly/3x0pVfO TikTok: https://tiktok.com/@chefchrisyoung Past projects: ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR