Miye Bromberg, Associate Editor, Tastings and Testings
Metal Spatula. Over the years, I’ve reviewed a whole bunch of spatulas. But the one I will go to bat for is our metal spatula Best Buy, the MIU France Flexible Fish Turner. If you’ve never used a fish spatula before, prepare to have your life changed. It’s thin but sturdy, flexible, nimble, and can pick up pretty much any food, large or small–not just fish. It’s nearly identical to our winning metal spatula, the Wüsthof Gourmet 12” Fish Spatula, but the head is flat where the Wüsthof’s curves up at the edge; as a result, the test cooks say it provides a little less leverage for getting under foods. Frankly, I have never missed that leverage, and I am certainly not willing to pay $30 more for it. I use this spat more than any other tool besides my chopsticks. In fact, I own three, because I can’t bear to be far from one at any given time. I take it on vacations. I buy it as a gift for friends with new homes/kitchens/babies/iguanas. It’s my favorite.
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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.