This week is chicken week at foodandwine.com. Here’s what your customers may be thinking about cooking. [level-members]
For chicken week, F&W is scouring the country for great photos of delicious chicken.
They’re also offering up “America’s Favorite Roast Chicken,” which hails from Zuni Cafe in San Francisco. No need to travel, though. They’ve got the recipe right on the site. As the article says, the success of the dish “… depends famously on three key elements: small birds, high heat (450 to 500 degrees) and thorough presalting of the chicken several days before cooking.”
(We’ll serve this up ourselves tomorrow in our weekly food and wine pairing article.)
Wings are also on the menu, and they go well beyond bad-bar-food heat.
Your more adventurous customers may want to check out Andrew Zimmer’s quest to sample each and every part of the chicken, from head to prehistoric looking toe.
And for those of us more into “nesting” (ahem) than exotic travel, Martha and Emeril talk about the joys of raising chickens at home. [/level-members]