Learn how to amp up your roasted chicken. Milk Street Cook Bianca Borges starts off with Spice-Rubbed Roasted Chicken with Green-Herb Chutney— a simple puree of herbs and aromatics. Then, Milk Street Cook Erika Bruce makes elegant Skillet-Roasted Chicken with Bread Salad, and Milk Street Cook Lynn Clark prepares fragrant Five-Spice Roasted Chicken.
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4 Comments
He's so annoying. You can tell they are gently pushing him out.
Why would you encourage people to pour a sauce over skin that you spent all that time getting crispy?!? There’s nothing wrong with putting the sauce on the bottom where there is no skin. That way people could enjoy the crispness of the skin rather than eating soggy skin.
The sauce on the crispy skin you get so many different flavors in each bite. YUM 😋
Interesting that you are duplicating Cook Illustrated's recipe Roast Chicken with Warm Bread Salad. They published and televised this recipe first. Is Milk Street planning to copy Christopher Kimball's old company's recipes from now on?