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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine. turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). shake to coat and let stand in bag while oil heats. heat oil in skillet over moderately high heat until it registers 360f on thermometer (see cooks' note, below). add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. turn chicken over with tongs and cook, covered, 5 minutes more. transfer chicken with tongs to a plate. pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. transfer chicken to a platter and cover loosely with foil to keep warm. pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. add 1/2 cup water and cook, scraping up brown bits, 2 minutes. add half-and-half, whisking, and bring to a boil. reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. season with salt and pepper and spoon over chicken.