Standard tips
Dry brining for 2–8 h ensures crispy skin when finished
Use an extra-large bag or 2-gallon zip-top bag for whole chickens
Spatchcocking before bagging makes the chicken easier to fit in the bag
Save the bag juices for making gravy
Traditional tips
This temperature satisfies those who prefer traditional texture
Still much juicier than conventional oven-roasted chicken
Finish with high heat for crispy skin
Well Done tips
Best for shredding or slicing for other uses
Make rich gravy to complement the firmer breast meat
Excellent for meal prep