Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
Pan-Roasted Chicken with Chicken Jus
Page 45
| Course Type: Main Courses
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kateq from annapolis, md
I love this method of roasting chicken. The recipe as written serves 6; I frequently use this method for a single serving or for chicken for 2. I find that a chicken breast prepared this way is moist, tender with crispy, non-greasy skin. The jus is perfect. Put together with some roasted potatoes and string beans, it's a perfect dinner. The simple solution of using one pan for breasts and another for thighs is brilliant.
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