Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
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...