I tried 7 ways to make Roast Chicken

Typhur Sync Gold at typhur.com: https://bit.ly/4cRynBy Typhur Sync Gold at amazon: https://amzn.to/3AX5gPY Use ANALYTICALCK discount code to get 10% off Fall Sale saves up to $200! #typhur #typhursyncgold #meatthermometer 00:00 Motivation 01:36 Literature review 01:59 Basic Oven roast vs Deep Fry 04:20 Carryover cooking comparison 05:39 Oven Fan On vs Fan Off 06:49 Crispy roast chicken skin is a myth 07:18 Learning from roast chicken hawkers 08:06 Does poaching matter 09:40 Which marinade ingredient gives more colour 10:30 Type of sugar in marinade 13:48 Does drying the chicken matter 17:22 Conclusion: Deep Fry or Oven Bake? 7 ways to roast a chicken * Deep fry * Oven bake (fan off or on) * Poach first then deep fry * With a marinade * With a sugary glaze * Air dry or dry brine the chicken * Home oven rotisserie Roast Chicken 1 whole chicken 1% - 1.5% salt by weight Recommended tools: meat hook, wireless meat probe Deep Fry method: Dry rub chicken cavity and skin with salt. Heat oil to 190°C, then submerge chicken to deep fry for about 10 minutes or until internal breast reaches 40°C-45°C,. Hang dry to cool before serving. Oven Method: Dry rub chicken cavity and skin with salt. Preheat oven to 205°C (fan on), then place the chicken on the rack for 20 minutes. Flip to the back side using tongs to bake for another 20 minutes. Hang dry to cool before serving. Key References Tong Kee Chicken Rice https://g.co/kgs/RbLX4LN https://www.youtube.com/watch?v=WcRQ9YF7d2g Restoran Wong Mei Kee https://g.co/kgs/A6ZEaqg https://www.youtube.com/watch?v=CuxEyk-m9wM https://www.reddit.com/r/AskCulinary/comments/1ag2ezn/salt_to_meat_ratio/#:~:text=1.5%25%20salt%20to%20the%20weight,proteins%20and%20not%20just%20chicken