"Happy snow day, I am using an astonishingly expensive hair dryer to remove all moisture from a chicken to maximize skin crispiness when I roast it," Rosner tweeted.
While the hack has been widely reported this week, the trick has been around since the ‘70s.
"In her book Essentials of Classic Italian, Hazan revealed her crispy bird recipe, which instructs you to 'dunk the duck [or chicken] in boiling water and then thoroughly go over it with a hairdryer.' However, according to Rosner, it's also the same principle behind Peking Duck's signature crispy skin."
Since her original post, Rosner has shared her chicken recipe in the thread which can be found here.
However, Better Homes and Gardens food editor, Ellie Veron says there's an easier way.
"You can leave the chicken in the fridge, uncovered overnight and it pretty much does the same thing," she said.
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