Pan-Roasted Chicken with Shallot and Vermouth Sauce

Name: Pan-Roasted Chicken with Shallot and Vermouth Sauce
Total time: 90 min
Ingredients: 1 1/2 cups kosher salt or 3/4 cup table salt; 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat; Ground black pepper; 1 teaspoon vegetable oil; 1 large shallot, minced (about 4 tablespoons); 3/4 cup low-sodium chicken broth; 1/2 cup dry vermouth; 2 sprigs fresh thyme; 3 tablespoons unsalted butter, cut into 3 pieces; Salt

www.americastestkitchen.com

A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

Keywords

Chicken
Main Courses

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Cooking tools:

Airtight container
Mixing bowl
Paper towel
Skillet
Oven
Instant-read thermometer
Oven mitt
Serving platter
Paring knife
Wooden spoon
Whisk
Measuring spoon
Tongs
Ladle

Ingredients

1 1/2 cups kosher salt or 3/4 cup table salt
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat
Ground black pepper
1 teaspoon vegetable oil
1 large shallot, minced (about 4 tablespoons)
3/4 cup low-sodium chicken broth
1/2 cup dry vermouth
2 sprigs fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces
Salt