by Andrea Strong in Restaurants, October 17th, 2015
by Virginia Willis in Recipes, August 15th, 2014
A great roast chicken — the kind with gorgeous golden skin and meat that’s juicy and flavorful — is one of those things that seems like it should be simple, but actually requires a bit of technique. Whether brining, marinating, seasoning or all of the above, once you have a method that works, you can wow friends and family with relative ease. Here, four chefs share their favorite ways to roast a chicken. Read more
A rotisserie chicken picked up on the way home from work in a mad dash into the grocery store spells convenience. It’s dinner on the table in a hurry. You can even get all-organic chickens with all-natural ingredients in some better markets. It’s good stuff. However, a home-cooked Whole Roast Chicken with Lemon and Herbs spells real down-home comfort. For all practical purposes, they are the same dish, same bird, same concept, but face it — it’s just not really the same thing. A bird in a bag is a heck of a lot better than a fast-food burger and fries, but it’s like comparing the proverbial apples and oranges — both fruit and round, but that’s about it.
There is little more that satisfies me personally than roast chicken. I love the mouthwatering aroma that fills the house, the sound of the sizzle of the juices in the pan when you open the door to baste the meat, the crackle of the golden-brown skin when the bird is carved. When I go to a world-class restaurant and I really want to see what the chef can do, I don’t order the sous vide signature dish christened with foam or the fancy-pants dish studded with truffles; I order simple, humble roast chicken.