Slow-Roasted Chicken
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Appears in Cook's Illustrated January/February 1996
After roasting 14 birds, we offer our two favorite methods.
WHY THIS RECIPE WORKS
We wanted a slow-roasted chicken recipe that would give us juicy and tender white meat and dark meat fully cooked, all the way to the bone. Continuous basting and trussing both proved unnecessary for this ideal chicken recipe. We found that...
