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Home Cooking

Best way to Pan-Roast Chicken?

SmallSteps3000 | Dec 9, 201503:55 AM     12

Help!

Brines and Marinades are RUINING the skin on my chicken! The skin is not as crisp and as dark as I'd like it to be with zero of that lovely smokey/charred/fried flavor that you get from a good hard sear!

I follow Julia Child's recipe of only letting the chicken sear on for 2-3 minutes each side, before covering, lowering the heat and cooking for 20 more minutes until done.

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