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Splayed Roast Chicken With Caramelized Ramps Recipe - NYT Cooking
cooking.nytimes.com
2015-05-07T14:49:30.000Z
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{ "author": "Melissa Clark", "date": "2024-02-28T00:46:31.000Z", "description": "It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot", "image": "https://static01.nyt.com/images/2012/05/03/dining/video-clarkchicken/video-clarkchicken-articleLarge.jpg", "logo": "https://static01.nyt.com/applications/cooking/c969012/assets/SiteLogoBlack-112x112.svg", "publisher": "NYT Cooking", "title": "Splayed Roast Chicken With Caramelized Ramps Recipe", "url": "https://cooking.nytimes.com/recipes/12428-splayed-roast-chicken-with-caramelized-ramps", "iframe": "
", "lang": "en", "failed": true, "failedAt": 1728193633690, "failedError": "TimeoutError: Promise timed out after 10000 milliseconds", "cached": true, "cachedAt": 1728193639875 }
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