How to Brown Chicken So It Doesn't Stick to the Pan

 

If you don’t brown your chicken before you slow cook it, the skin will look like it did when you were a child and your grandmother served it boiled: gross. Browning adds flavor along with color. Here’s the trick:

  1. Heat a pan over medium high heat for about 7 minutes. You want it hot before you put anything in it!

  2. In the meantime, whether or not you choose to rinse your chicken (I don’t rinse it) dry the chicken VERY well with paper towels.

  3. Salt your chicken skin–a light, even dusting on all of the skin. About 1 1/2 teaspoons for 3 pounds of chicken.

  4. Add olive oil to cover the bottom of the pan, and add the chicken skin- side down, ideally with the pieces not touching. If needed, work in batches. Cook for about 15 minutes until dark golden. If you try to turn it over too early, it will stick. SO GIVE IT TIME!!

 
Classroom CornerDebby Albertschicken, browning meat