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Bake and then broil for moist chicken with a glossy finish

Fine Cooking Issue 32
Photo: Amy Albert
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My recipe for Glazed Ginger-Soy Chicken has a two-step cooking method. The first stage of cooking — baking at 400°F — cooks the chicken thoroughly, but keeps it moist. The second step is to turn the pieces over and broil them, rotating the pan or the chicken pieces every few minutes to encourage even browning and prevent burning. This brief broiling crisps the skin and gives it a browned, glossy finish.


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