Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

Name: Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
Yield: Serves 8
Ingredients: 5 pounds, bone-in chicken pieces (4 split breasts and 4 leg quarters), trimmed; , Kosher salt and pepper; 1/4 teaspoon, vegetable oil; 1 tablespoon, unflavored gelatin; 2 1/4 cups, chicken broth; 2 tablespoons, water; 2 teaspoons, cornstarch; 4 tablespoons, unsalted butter, cut into 4 pieces; 4 , shallots, sliced thin; 6 , garlic cloves, sliced thin; 1 teaspoon, ground coriander; 1 tablespoon, minced fresh parsley; 1 1/2 teaspoons, lemon juice

18 comments

Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

Main Courses

Chicken

The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?

SERVES8

TIME2¼ hours

has video

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...

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