Bittman's "Braised and Roasted Chicken"

NYTimes Sunday Magazine, 3/13/11.  Worth the effort if you have a free afternoon and a staff of prep people.  The idea is good, but the cooking times need to be reduced to avoid mushy veggies and dried out dark meat.  Even when the veggies were cut in 3/4" dice, they became too soft.  Hate to admit that the yummiest part of the 3-part recipe (Quick Chicken Stock, Chicken-Skin Croutons, Braised Chicken w/Vegetables), was the chicken-skin croutons.  If you love the crispy, fatty skin that you find at the neck end of your Thanksgiving turkey, you will love the chicken-skin croutons.  They are in my fridge.  I would feel guilty if I just ate them as a snack.  Bittman suggest crumbling them on a salad, think bacon bits; or serving them as a snack.

This recipe is good practice for improving your knife skills.