Pan-Roasted Chicken with Shallot and Vermouth Sauce

Name: Pan-Roasted Chicken with Shallot and Vermouth Sauce
Yield: Serves 4
Ingredients: 1 1/2 cups, kosher salt or 3/4 cup table salt; 1 , whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat; , Ground black pepper; 1 teaspoon, vegetable oil; 1 , large shallot, minced (about 4 tablespoons); 3/4 cup, low-sodium chicken broth; 1/2 cup, dry vermouth; 2 sprigs, fresh thyme; 3 tablespoons, unsalted butter, cut into 3 pieces; , Salt and ground black pepper

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

Main Courses

Chicken

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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