100 Best Recipes Ever: Chicken

F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had...
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Roast Chicken with Bread Salad

This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. The reason it’s so good is because she insists on small free-range birds (which tend to be juicier than large, lean roasters), a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.

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