Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?
Keywords
- Main Courses
- Chicken
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Cooking tools:
- Instant-read thermometer
- Cooling rack
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Tongs
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Saucepan
Ingredients
- 5 pounds bone-in chicken pieces (4 split breasts and 4 leg quarters), trimmed
- Kosher salt
- pepper
- 1/4 teaspoon vegetable oil
- 1 tablespoon unflavored gelatin
- 2 1/4 cups chicken broth
- 2 tablespoons water
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter, cut into 4 pieces
- 4 shallots, sliced thin
- 6 garlic cloves, sliced thin
- 1 teaspoon ground coriander
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon juice
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