Make Roast Chicken Skin Crackle With This 3-Day Technique - Chowhound

Merch Hub/Shutterstock There is such a thing as a perfect roast chicken: Tender, still-moist breast meat. Dark meat that falls off the bone, packed with salty, savory flavor. And of course, there's the skin — golden brown, shatteringly crisp, fat rendered perfectly, and encrusted with salty, peppery goodness. But let's be real — most roast chickens don't land anywhere near this mythical perfection. For such a…