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Roast Chicken Every Which Way

By • April 13, 2012 • 2 Comments

Over at The Kitchn, founding editor Sara Kate Gillingham-Ryan gives a fascinating recap of her IACP talk with Melissa Clark. One thing they discussed was recipes, long and short, and how people are learning to cook these days. It reminded us of a question from Melissa's Hotline Office Hours, in which a user asked for her tips on recipe writing. Her response?

"Try to imagine telling someone who doesn't cook very often how to make the dish. Be thorough without talking down to people. and make sure you order your steps in the most efficient way possible"

Sara adds to this wisdom with a reminder that confidence is key in the kitchen: "That's the freedom in cooking. Know your method and you are free."

There are a million ways to cook a chicken -- the Zuni Cafe method that Sara and Melissa discussed during their talk, the variation on it that Sara tweeted in the article, brined with coffee and orange juice, spatchcocked with cardamom and yogurt, and more -- but it's creativity and personal experience that make cooking the joy that it is.

A Million Ways to Roast a Chicken from The Kitchn

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Comments (2)

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over 2 years ago ChickenQueen

I make homemade chicken stock but I want to know how to achieve the dark rich, golden brown color. My stock is a golden yellow color.

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over 2 years ago Tracy A.

I love roast chicken - and I get a lot of mileage out of one - right down to rich stock afterward - so this is a timely and useful article for me - thanks!