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Slow-Roasted Chicken Parts


Slow-Roasted Chicken Parts

The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?

Why This Recipe Works

Slow roasting promises extremely juicy chicken but offers little in the way of crispy skin. We switched from a whole chicken to breasts and leg quarters so that we could easily sear the skin in a skillet and double the amount of people we could serve to eight. We left the skin wet before searing in order to promote more fond development, which we used for an easy, robust pan sauce. After searing we transferred the ...

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