Content about Gastronomy
August 10, 2009
How the most chickeny chicken dish imaginable.
Every morning we would roast thirty-six chickens just for their juices, rather than for the meat...Thirty-six chicken provided enough juices for thirty portions of freshly cooked chicken. In other words, the customer had the juice of more than one whole chicken accompanying his dish...It was extreme.
- Marco Pierre White, Devil in the Kitchen
The flavor of natural roasting juices...cannot be surpassed.
- James Peterson, Sauces
I...
|
August 8, 2006
The heat was intense, but this roast chicken was the best yet
Yeah, it's true, I did decide to roast a chicken on the hottest day of the year, much to the chagrin of my girlfriend, my neighbor Jason, and my brow which had to battle the entire evening against a downfall of sweat pouring over my forehead. And while the hysterics of previously mentioned cocktail mistress (girlfriend) could be seen as an over-dramatization of slightly toasty dinner, she was right. It was sweltering. ...
|
June 4, 2006
How to roast a chicken at 500 degrees
High heat has its positives and negatives, but one thing for sure is that it definitely tastes much different than whatever the Joy of Cooking will throw at you.
In fact, one of the only downsides is that this recipe is easy to the point of being rather boring. For the busy this is a godsend, but we cooked it with some much more challenging melting potatoes, that upped the ante on the fat factor ten-fold, and required constant love...
|
All content copyright Nick Kindelsperger and Blake Royer.
