$0.00
Roast Chicken is my comfort food, my last meal and my benchmark for a great French bistro. But I always had a problem getting the thighs and legs fully cooked without the breast meat becoming the Shara Desert of chicken. It was then that I consulted the website of the person I consider the kitchen god: Kenji López-Alt of Serious Eats. This is our version of his terrific recipe--and it almost magically (and scientifically) solves the problem of roasting chicken to perfection.
Write Your Own Review
And a few more Cool Tools that you might like
