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.
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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...