Wolfgang Puck's Pan-Roasted Chicken With Lemon and Whole-Grain Mustard

"This is my secret for success with a small roast chicken. Its skin will be mahogany brown and crackling, while all of its meat, white and dark alike, will be moist and flavorful. The chicken's anatomy, with the tender, low-fat breast meat so prominently exposed to the oven's dry heat, makes it difficult to perfect oven-roasted chicken, as it's easy to overcook the light meat. "Flattening the chicken by removing the backbone – butchers call this "butterflying" – is an easy and convenient...Full Story
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