They say that the mark of a good cook is whether they can deliver a perfect Roast Chicken. Perfect…as deeply juicy and tender meat covered with the crispest and crunchiest skin. Frankly, I have never been satisfied with my Roast Chicken. I’ve tried everything from Marcella Hazan’s very simple recipe of stuffing a bird with a lemon and an onion. I’ve tried sitting the bird atop a medley of onions, carrots and shallots. I’ve buttered and herbed under the skin. I’ve rubbed chickens with canola and olive oils. I’ve cooked them at every temperature imaginable from 325 to 550 degrees. I have brined birds, cooked kosher ones and free-rangers and organic offerings. Never have I cracked the Roast Chicken code. Until now. And I did it with Andrew’s sister Lauren’s recipe. And it’s insanely easy.
A Visit to Moët & Chandon - A visit to Moet & Chandon Champagne cellars in France, where French Champagne is made.
3 days ago