Goals and Discoveries
Well-rendered chicken skin
We place the chicken skin side down in a cold skillet and turn on the heat. As the pan slowly warms up, the fat is rendered from the skin without overcooking the delicate white meat just beneath it.
Tender, juicy chicken breasts
We flip the breasts bone side down to elevate the meat off the hot pan, which prevents overcooking. We then roast the breasts at 325 degrees for 30 minutes.
Flavor the vegetable with fond
We cook aromatics and seasonings in the hot fat and add then a little water and the vegetable. We steam the vegetable, then remove the lid to let the liquid reduce to coat the vegetable.