Stovetop Roast Chicken with Sake Glaze
Appears in Cook's Illustrated November/December 2008
WHY THIS RECIPE WORKS
For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked ...