With a succulent bite into juicy, well-seasoned meat and a crispy, golden exterior, a whole roast chicken can make your dinner special any day of the week. It's not a coincidence that fan-favorite dining spots, such as Zuni Café in San Francisco and The Nomad in New York City, have a reputation for their mouthwatering roast chicken entrees. But the world of chicken cooking doesn't just stop at roasting. Whole chickens can be cooked in myriads of ways including smoking, braising, and air frying. Here's a guide to six tried and true methods to cook a chicken to perfection.

The mother of modern cooking, Julia Child, once asserted that you can gauge a cook's expertise by their roast chicken. When it comes to roasting, temperature control is fundamental. Heat the oven to 425°F. Rub a four-pound chicken with butter or olive oil, ensuring it's dried thoroughly with paper towels beforehand. The cavity and skin should be sprinkled generously with salt and pepper. Start roasting breast side up, at 425°F for the initial 15 minutes until the skin bronzes, then tone down the temperature to 350°F. Check the doneness with a meat thermometer that should read 155°F when probed into the thigh. After about 45 minutes, take it out and let it sit for 10 minutes before carving. Suggested sides include Parmesan-Crusted Smashed Potatoes or Honey Glazed Carrots with Goat Cheese.

There's an alternative to the common oven roasting; it’s grilling, and it makes a delightfully smoky chicken with less mess in your kitchen. To execute, season the chicken similarly as before and preheat your grill just as you would with the oven. The chicken, positioned breast side up, cooks for about 50 minutes in indirect heat. After cooking, let it sit for 10 minutes before serving.

For those who love smoky flavors, a whole chicken smoked with its backbone removed (termed spatchcocking) has an enhanced taste and even cooking. Dry and season the bird similarly and smoke it at 275°F for 2-2.5 hours, after which let it rest for 10 minutes before serving.

Braising, on the other hand, is perfect to keep the chicken from drying out. Sear the chicken in a Dutch oven with some olive oil till it browns, then braise it with a liquid like water, stock, or wine, along with garlic, onions, and herbs like thyme or pepper. Bake it at 350°F till thermometer hits 160°F. Rest the bird for 10 minutes before serving.

A popular Chinese delight, Zui Ji or Drunken Chicken, is basically a chicken poached with simple ingredients. The technique is to simmer the chicken with garlic, onions and just enough water to cover it. Cook until the thigh reads 160°F, and let it rest. The chicken can then be chopped into small pieces and sprinkled with salt. An optional step is to drizzle herb oil over the chicken.

Lastly, for those who prefer the convenience of counter top appliances, an air fryer can cut cooking time of a roast chicken by a third. Preheat the air fryer, season the bird, and air fry it till the exterior is crispy and golden brown, and the internal temperature reaches 160°F. Let the bird rest 10 minutes before serving. Enjoy your air fried chicken with Shredded Parmesan Brussels Sprouts or Bavarian Potato Salad.