Although I don't wind up with a whole bird to carve at the table, I have found cutting up the chicken into pieces (breast, thigh, drumstick, wing) and then pan roasting them to be a great way to get great crisp skin and tender meat without overcooking the white meat.
ribeye, medium rare, of course!
Pickings from the bones after the bird's been carved. And the crispy skin too.
We have a winner!
And it's ... mmiller. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Mostly to be original-Shoulder!
Porterhouse, medium rare!
Porterhouse, porterhouse, porterhouse.
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