Slow Roasted Citrus Herb Chicken

Restaurant Quality Chicken at Home

Roasting a whole or half bird is the most economical way to eat chicken. An entire bird doesn’t require the same processing as breasts or thighs, therefore the price is cheaper. In addition, you can save the body of a chicken to make flavorful soups and sauces. The reason most people don’t go for the full or half bird is their fear of cooking it. How do you cook the thighs without overcooking the breasts? How do you get the restaurant quality crispy exterior without drying out the interior? The answer is simple, Reverse Roast/Grill.