Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
