Cold-oven roast chicken from Food52 by Shaheen Peerbhai and Jennie Levitt

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Notes about this recipe

  • Rinshin on February 08, 2021

    I made this with 6 thighs. Simple for sure, but wanted more umami kick. I will be using this technique but adding my own Asian flavor profile next time for quick chicken.

  • wester on January 31, 2020

    I made this with a whole chicken. The gravy is excellent and the family loved it, but I thought the breast meat was a bit dry. Probably better with thighs.

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