From Season 10
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.
Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.
A good juicer should extract maximum juice from a lemon with minimum mess.