Glazed Roast Chicken

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Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

SERVES 4 to 6

TIME 1¾ hours, plus 30 minutes brining and 20 minutes resting

has video

WHY THIS RECIPE WORKS

For our roast chicken recipe, we wanted an evenly glazed chicken with crisp skin and moist meat. To dehydrate the skin and make it crisp, we separated it from the meat and poked holes in the fat deposits to allow rendered fat to escape, the...

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