Cook's Illustrated (January 2015)
Let's start the new year on a comforting note.
That's right, good ol' roast chicken, a perennial favorite of ours -- and, we're guessing, many of yours.
Really, roast chicken is not a hard sell for us. It's the meal equivalent of slipping on a pair of sweat pants (or as they're called in our house, "fat pants"), crawling under the covers, and marathoning Gilmore Girls (please tell us you know the full series is available on Netflix, and please tell us you're watching).
And a roast chicken paired with a delicious sauce? We're IN.
That's why we chose this dish of Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce from America's Test Kitchen as our first recipe of 2015.