Appears in Cook's Country December/January 2017
Crispy-skinned chicken pieces on top of the stove, with no mess and no fuss? An unconventional method makes it easy.
To get ultracrispy skin on our bone-in chicken pieces, we dried the chicken well and then placed it skin side down in a cold nonstick skillet. We seasoned the meat with fresh rosemary, covered the skillet, and cooked the chicken over medium...