Pan-Roasted Chicken with Shallot and Vermouth Sauce

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Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

SERVES4

TIME1 hour, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

Could we use a restaurant technique to develop a roasted chicken recipe with just 20 minutes of cooking time? Taking up the challenge, we cut a whole chicken into pieces, then soaked them in a saltwater solution. Before roasting the chicken...

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