I will let you in on a little secret. Every time I buy a rotisserie chicken with that perfectly crispy skin, I get it home and immediately take a bite out of a drumstick. You're probably thinking, well, that's not so unusual. But no. What I do is leave the whole chicken in the container on the counter, drumstick attached, lean down and take a bite straight off the bird, taking as much skin as possible. No hands, no napkins required. I just can't resist.
Another secret: I have probably roasted fewer than three chickens in my entire life. That may be a little surprising given how much I cook, but mine never come out so gloriously crispy. And when I can buy one perfectly cooked for $5, why wouldn't I?
Enter the Bundt pan. The new and improved way of roasting your chicken so that every square inch of skin is crisp. It's like a dream come true (if you're me). Watch the video to see how easy it is. Genius, I tell you, genius!
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