Appears in Cook's Illustrated September/October 2004
The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we r...