Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black pepper and a few dried herbs and apply it with a heavy hand all over the ...

Whole, crispy roast chicken in a cast iron skillet with roasted veggies - Rudisill/Getty Images Roasted chicken with soggy skin is an unmitigated disaster, no question about it. The struggle of trying ...