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Anyone can make roast chicken. It’s one of those stunners that are secretly simple. But we recently noticed that we were cooking up some fairly dry birds. That was, until we stumbled upon this little recipe from the new cookbook The Kinfolk Table. And good God, we just made our best-ever roast chicken. Here’s what we did differently: We cooked it in a cast-iron skillet. It was juicy. The skin cracked and gleamed. Sure, Kinfolk’s paprika-spiced rub made a difference, but we firmly believe that the end result is only as good as the tool that makes it.
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