One easy way to do it is to smoke them for around 50 minutes in a smoker set to 225 degrees Fahrenheit and then fry them in 375-degree-Fahrenheit oil for four or five minutes.

Roasting the bird is its own challenge. You’ll be high-heat roasting the bird in a 475-degree (or 450 or 500) oven, depending on how the recipe worked out the last time you made it and whether ...

Step 3: Remove the chicken from the refrigerator at least 30 minutes before roasting to take the chill off it while you preheat the oven. Place an oven rack in the bottom third of the oven.