Weeknight Chicken Dinner
One-Hour Broiled Chicken and Pan Sauce
We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Piercing the skin at ¾-inch intervals helped the fat render and created an escape route for steam that would otherwise make the skin bubble up toward the broiler and burn. To get the delicate white meat to finish cooking at the same time as the dark meat, we used a two-pronged approach: A preheated skillet jump-started the cooking of the leg quarters, and starting that skillet under a cold broiler slowed down the cooking of the breasts. The simple addition of garlic and thyme sprigs to the hot pan drippings created a flavorful sauce with almost no work.
Matfer Bourgeat Black Steel Fry Pan
Even if you’ve never heard of a carbon-steel skillet, you’ve almost certainly eaten a meal made in one. Restaurant chefs use these pans for all kinds of tasks, from searing steak to sautéing onions to cooking eggs. Even Julia Child had a few carbon-steel pieces alongside her familiar rows of copper cookware. Our affordable winner has it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides that flare just right for easy access but high enough to contain splashes. Offer ends at 11:59 p.m. PT on October 16, 2017.