Crispy roast chicken with a quick pan sauce
Roast
This recipe really came out of necessity and what I had in my kitchen this evening. Typically, I'm a whole roaster - the chicken that is. Today, while my beautiful free range chicken from Springfield Farm, outside of Baltimore, was brining, I realized I was up against the clock of my 2-year old's bed time. So time to quarter and roast at high heat. The best part about quartering is that the dark meat gets a crisp skin as well, instead of being tucked under a whole chicken. The chicken was so moist, but still crispy, and the pan sauce was so savory (despite that it came from the randomness of my veggie bin and cabinet). I'll stick with this quicker cooking method for weeknights from here on out. While this might not be your ideal holiday meal centerpiece, it certainly will make a beautiful meal for you on all the busy nights that we all face during the holiday season.
Share:
0
54
0
Comments