Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

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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?

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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