Follow us:

Home Cooking 7

Cook's Illustrated Crispy Chicken Breasts

walker | Feb 25, 201508:40 PM

I watched the show on TV and then found the recipe here:

When I made the sauce, I didn't have a small amount of chicken broth so I just used dry vermouth, shallots, fresh lemon juice, butter salt and some capers. I forgot how salty capers are (I didn't rinse them) so sauce was a wee bit salty.

Since I vastly prefer white meat, this recipe was great for me but my son-in-law prefers thighs .. this recipe said to take out breasts when they are at 165 .. if I do thighs, should I let them go to 175?

Anyway, I thought the recipe was fairly easy and came out well.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions