Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
WHY THIS RECIPE WORKS
Slow roasting promises extremely juicy chicken but offers little in the way of crispy skin. We switched from a whole chicken to breasts and leg quarters so that we could easily sear the skin in a skillet and double the amount of people we c...