Reviews you can trust.
See why.Golden Raisins
When a recipe calls for golden raisins, your choices are surprisingly limited. But which is the best brand?
Top Picks
What You Need To Know
When a recipe calls for golden raisins, your choices are surprisingly limited. Only a few brands are available nationwide; they are processed practically the same way, and from the same grapes usually grown in the same region (California). Thompson Seedless green grapes (which are also the source for dark brown raisins) are dehydrated in ovens and treated with sulfur dioxide. This p...
Everything We Tested
Recommended
These raisins had a pleasing sweet flavor “with just enough tang,” and “moist, substantial” texture in the muffins, but more than a few tasters noticed fluctuations in size, texture (from soft to gritty), and color (from dark to light) when sampling them plain. “Some are good, several are dry and leathery.”
Although glistening and golden (one lyrical taster called them “sparkling topaz gems”), these raisins were “nice, but not mind-blowing” and “like honey-flavored raisins” in the plain tasting. In the muffins, they were “nice and soft, with a sweet flavor.”
Recommended with reservations
For tasters who got past their pale green color, “these really taste like fruit.” Others couldn’t warm up to their texture, “like leather.” In muffins, “these seemed more shrunken and chewy than the others,” but their flavor was “a bit stronger—I can taste the raisins more.”
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.