Slow-roasted chicken parts with shallot-garlic pan sauce from Cook's Illustrated Annual Edition 2015 (page 6) by Cook's Illustrated Magazine

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Notes about this recipe

  • EdM on July 18, 2016

    Legs can take 5 or 10 minutes longer than breasts. Check temperature.

  • Bob.NH on October 11, 2015

    Lots of work. The sauce is delicious.

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