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Torching chicken

Anonymous Modernist 7751

By Anonymous Modernist 7751
in Cooking

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Anonymous Modernist 7751

Anonymous Modernist 7751

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Some recipes call for a long slow cook in an oven for a whole chicken, followed by high heat for around 15-20 minutes to crisp the skin with the danger of overcooking, I was thinking about trying the torch to crisp the skin as I think this would be much less likely to overcook the meat and would be faster and more controlled. Anyone done this?

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