Stovetop Roast Chicken with Lemon-Herb Sauce
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Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV
One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.
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WHY THIS RECIPE WORKS
For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked ...