Master Stock Crispy Chicken
The first step in Seattle chef Eric Johnson’s incredibly moist, incredibly crisp fried chicken isn’t a spice rub or batter, but rather a whole-bird simmer in an aromatic, umami-rich broth. This allows the fat beneath the skin to render as the meat gently cooks. Once dried and fried, the chicken skin becomes lacquered and shatteringly crisp. Find cassia bark (a type of Chinese cinnamon) and maltose (a sweet, malty syrup) at Asian grocery stores. Slideshow: More Fried Chicken Recipes
April 2018