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This recipe like the WONderful Five Ingredient Chicken from this site uses a technique

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Joined: Aug 15, 2007


Posted to Thread #29554 at 1:05 pm on Apr 13, 2017

for "braising" that is great--it gets you a crispy skin with a meltingly delicious meat by only using liquid coming up part of the side of the chicken. The skin is exposed and browns beautifully. I think the flouring and browning step could even be eliminated (as in Five Ingredient Chicken).

return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming.

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