Mandy Lee (founder of the blog Lady & Pups) is showing us to make a perfectly crispy and juicy chicken. Armed only with kitchen shears and a nonstick skillet, she will show you easily de-joint and de-scaffold a bird so that it can achieve an unequivocally crispy and slow-cooked succulent and unbelievably juicy meat (even the breasts!) on the other. You may never want to roast another bird again. GET THE RECIPE ►► [ Ссылка ]

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INGREDIENTS
One 3 pound chicken
2 teaspoons fine sea salt
1 teaspoon ground white pepper

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