Fabulous! A definite keeper. While one of the keys to this recipe is the slow roasting, the last time I made this, I ran into a time conflict. Due to necessity, I took a tip from America's Test Kitchen and roasted this at 500 degrees for 15 minutes on 1 side (1 wing side up), then turned the chicken over to the other wing side up for 15 more minutes, then put it breast side up for the additional cooking time. I then turned the oven down to 350 for about 30 minutes. The higher up-front temp browned my bird giving it nice color and a boost on cooking time. I then turned down the temp to the 250 called for in the recipe for an additional 2 hours. It was wonderful. Not as fall-apart fabulous as when cooked for 5 hours according to the directions here but an excellent option if you run short on time.
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Fabulous! A definite keeper. While one of the keys to this recipe is the slow roasting, the...