At least as far as the next bowl of vodka sauce is concerned.
“I have a question,” Emily Schultz posed to our staff Slack room. “I’ve been seeing so many people roast a chicken upside down…but like who said the breast up way is right?! What’s the difference?” It seemed like a fitting method for upside-down times. “Guys, I have done it upside down many times,” replied Julia Kramer. “And a turkey, too.” “On purpose??” asked Molly Baz.
Molly was convinced: “The legs are the best part so why not optimize their Crispiness?” “Exactly,” said Julia. “And then the breast is maybe more steamed,” Molly continued, “which isn’t the worst, and perfect for chix salad. Wow I am shook to my core.” “I just worry about flabby skin once you turn it back over,” said Carla Lalli Music, who only roasts in one direction , “but maybe we have to invent a new way to carve a chicken ‘from behind’ and really next-level this whole thing.
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