Team tender fall-aparty meat for life.
The whole set-up is cooked at 300° to make magic happen—and, I’m telling you, magic happens. Two and a half hours later, a lacquered, rust-colored bird appears, with meat so tender that you barely need a knife to carve it. Beneath it, the perfectly tender potatoes, which have confited in its spicy, schmaltzy drippings.
This is a bird that eats more like a rotisserie chicken than a roast chicken. The low temperature gently cooks the meat so that neither the leg nor the breast suffers in service of the other. And what it lacks in crispy skin, it makes up for in fall-apart tender meat. Take it from a crispy skinIf I haven’tconvinced you of the epic proportion of this chicken, rest assured that it requires no more effort thanyou may have made in the past.
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