Monday, May 20, 2013
Braising is magical! This cooking method, whether fast or slow always imparts terrific flavors. When roasting or grilling chicken parts and pieces I usually recommend leaving them as intact as possible and always end up with juicy results. But occasionally, and it’s always recipe dependent, I do like to separate the meat from the bone. Sometimes it’s purely esthetic, but in this case it is all about even cooking during our first few steps as we build up the layers of flavor that will contribute to the braising liquid.