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I make a slight variation of this recipe on a regular basis.
Joined: Jan 13, 2012
Posted to Thread #22204 at 9:42 pm on Jun 2, 2012
I brown only the back, add my aromatics and herbs, stir them around a bit, cover tightly and cook in a slow oven. The result is thoroughly cooked, unctuous dark meat and properly cooked juicy white meat. The sacrifice is crisp skin but it is a healthy sacrifice as the skin goes into the stock instead of my stomach. As an added bonus, I brine, brown, roast and make stock in the same large oval LC - minimizes dish washing.
Other messages in this thread:
- 22204. To check out: French Chicken In A Pot - Cook's Illustrated [NT] [LINK] - Meryl - 8:54am on 06/02/12 (2)
- I make a slight variation of this recipe on a regular basis. - cyalexa2 - 9:42pm on 06/02/12
- Sounds great! [NT] - Meryl - 10:49pm on 06/02/12