Glazed Roast Chicken
Even the tastiest glaze becomes useless if it runs off the bird. For a glaze that stays put and looks incredible, paint it on in stages.
Why This Recipe Works
We were after a glazed chicken where the glaze stayed put on the chicken and didn’t end up in the bottom of the roasting pan. To that end, we devised a multistep glazing method. First, we applied a dry spice rub to the chicken’s exterior and roasted the chicken for 40 to 50 minutes. This step allowed the fat in the skin to render and created a craggy surface that gave the glaze something to cling to. After applying the glaze, we sprinkled the chicken with more spice rub and put it back in the oven. Ten minutes later, we applied a second coat of glaze before again returning the chicken to the oven. Finally, we brushed on one more layer and let the chicken rest before carving it.
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