Say no to burnt, flabby, or chewy chicken skin.
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My biggest weakness in the kitchen is my lack of patience.
Im able to practice this virtue in other aspects of my life (hello, motherhood!)
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Case in point, searing.
It is essential if you want the most flavorful chicken, steaks, chops, and more.
Searing caramelizes the outsides of the meat, creating a dark brown crust and upping the flavor big time.
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It also takes patience.
I also tend to jack up the heat, anxious to complete the job at hand.
In other words, let it tell you when it is ready to be flipped.
While I know this process with every fiber of my being, I struggle with having to wait.
If it’s possible for you to persevere, you will be rewarded with themost flavorful chicken ever.
I place them, skin-side down in a cold cast iron skillet and then set it over medium heat.
I don’t add any oil to the skillet.
Then, I take a deep breath and let the chicken do its thing.
The fat from the skin will render over time, pooling around the chicken.
Thinkchicken confitvibes, but better and easier.
Turns out, you are never too old to learn a new trick, or work on your patience!
