American·Main Course
Tiger-Cut Roasted Chicken
A unique preparation for chicken leg quarters using the 'tiger cut' scoring technique and a touch of baking soda to achieve exceptionally crispy skin and deeply seasoned, succulent meat.
Prep
15m
Cook
50m
Total
905m
Serves
4
Method
- 01
Using a sharp knife, score the chicken legs by cutting deep 'tiger stripes' down to the bone, starting from the middle of the drumstick through to the end of the thigh.
Watch · 0:21
- 02
In a small bowl, combine kosher salt, black pepper, garlic powder, ground chipotle, and baking soda. Apply half the mixture to the meat side of the chicken, then flip and apply the remaining seasoning to the skin side, ensuring it gets into the cuts.
Watch · 1:26
- 03
Place the chicken skin-side up on a parchment-lined baking sheet and refrigerate uncovered for at least 14 hours (overnight) to dry out the skin and concentrate flavors.
Watch · 2:30
- 04
Preheat oven to 450°F (230°C). Roast the chicken in the upper center of the oven for about 45 minutes, or until the skin is deeply browned and crispy. Remove from oven and let rest on a warm plate for 5 minutes.
Watch · 3:15
- 05
Scrape the rendered fat and drippings from the parchment paper into a pan over medium-high heat. Whisk in 2 tablespoons of flour and cook for about 2 minutes until the roux smells like cooked pie crust.
Watch · 4:04
- 06
Whisk cold chicken broth into the hot roux. Bring to a simmer, then reduce heat to low. Season with salt, pepper, and a pinch of cayenne. Add a sprig of fresh tarragon, bruising it with the whisk to release oils, and simmer for 5 minutes before serving over the chicken.
Watch · 4:40
From Chef John
“You are, after all, the meg of how to season your leg.”
“As we like to say, fork don't lie.”
“While it's not a perfect analogy, it does remind me a little bit of duck confit.”