Calibrating exactly how long the bread should soak was trickier. A quick dip yielded toast that was dry in patches, while fully saturating the slices left them downright soggy. With some trial and error, I figured out the ideal scenario: The custard needed to penetrate ¼ inch into each slice, leaving a slim “backbone” of dry bread in the center that supported the weight of the custard to ensure that each piece cooked up creamy, not soggy.
I know what you’re thinking: No one would go to the trouble of measuring the soaking depth of the custard for French toast. But I did. And happily, those tests helped me figure out a really simple way to get each slice perfectly saturated.
I poured the custard into a rimmed baking sheet, which caused it to spread into an even layer. Then I laid out the bread slices like tiles on the custard-covered surface. By the time the last slice was in place, the first side of the first slice had soaked up just the right amount of custard. I flipped each slice, and in barely a minute I was rewarded with eight perfectly soaked slices of bread and no excess custard in the sheet.
The only problem was that the custard‑laden slices were too delicate to transfer to the skillet. But maybe I didn’t need a skillet at all. Why not bake the slices instead?
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.