@thatdudecancook demonstrates a simple technique for an incredibly juicy and crispy-skinned roasted chicken using chicken bouillon paste. The chicken is dry-brined overnight with the paste and then roasted to golden-brown perfection.
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Rub the chicken bouillon paste all over the exterior and interior of the whole chicken, ensuring it's evenly coated.
Place the chicken on a wire rack set inside a baking sheet.
Refrigerate the chicken, uncovered, overnight. This step is crucial for drying out the skin to achieve maximum crispiness.
Preheat your oven to 400°F (204°C).
Bake for approximately 50 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for 10-15 minutes before carving and serving.
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