Pan-Roasted Chicken with Cognac-Mustard Sauce

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Appears in Cook's Illustrated September/October 2002

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

SERVES 4

TIME 1 hour, plus 30 minutes brining

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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