Broiled Chicken with Gravy

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Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV

Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crispy-skinned perfection, use our novel method to whip up a luscious, savory gravy.

SERVES4

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

We found that the key to getting a whole chicken on the table in a reasonable amount of time was broiling, not roasting. Spatchcocking the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed...

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