My Goals & Discoveries
Tender, evenly cooked meat
Salting the meat for at least 6 hours seasons it and helps it retain moisture during cooking. Braising the legs cooks them most of the way through before the entire bird finishes roasting in the oven.
Well-rendered, deeply browned skin
Crosshatching the skin and the fat creates escape routes for the rendered fat. A soy sauce–maple syrup glaze encourages deep browning.
Bright, fruity sauce
Simmering cherries with more soy sauce and maple syrup plus red wine vinegar, cornstarch, and thyme makes for a vibrant sauce that balances the rich meat.