On Friday night, the supper I put on the table was new for me, and it proved to be quite good. I also experimented with a different way to roast my chicken quarters: 450°F for 20 minutes followed by 375°F for 15 minutes, with more sauce-basting in the middle of that cooking time. The skin sealed the legs tight and then the meat came out tender and incredibly juicy. Lucky result, or a new approach I should begin using? Time will tell.
Inspiration and ideas from "Sticky Soy-Hoisin Chicken Thighs," by Kate Parham in Cooking Light, December 2013; and from "Spicy Hoisin Chicken," from Gourmet, May 2003.
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