Pan-Roasted Chicken with Sherry-Rosemary Sauce
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Appears in Cook's Illustrated September/October 2002
A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?
WHY THIS RECIPE WORKS
Could we use a restaurant technique to develop a roasted chicken recipe with just 20 minutes of cooking time? Taking up the challenge, we cut a whole chicken into pieces, then soaked them in a saltwater solution. Before roasting the chicken...