Ditto what Rachel said...
I used to catch your shows without fail, except for one that really intrigued me and I kept just getting it at the end. It was the one where you were trying to recreast some phenomenal baked chicken you ate somewhere, France I think. It drove me nuts trying to find goose fat and I was about to get a goose and make my own when I finally found it. (I may do a goose anyway!)
If it is not too long, could you relate the story of that chicken? Have you changed the recipe any?
That Chicken
Started by
fifi
, Jul 05 2003 02:08 PM
1 reply to this topic
#1
fifi
-
- eGullet Society staff emeritus
- 7,727 posts
Posted 05 July 2003 - 02:08 PM
Linda LaRose aka "fifi"
"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose
"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose
#2
David Rosengarten
-
- legacy participant
- 14 posts
Posted 09 July 2003 - 07:12 PM
Oh, yeah....I loved that roast chicken show too!
I can't remember which bistro in Paris.....but it was a chef there who told me about the goose fat miracle. Don't you agree? It really works! Brings out the soul of poultry! Then I made the second discovery on my own. Someone had sent me this really cheesy-looking countertop "oven" that I was about to ignore. But.....I was working on roast chicken at the time.....so I figured: why not pop one (goose-fat-soaked) bird in this thing? Oh.....my.....God! The skin was SO crisp! The meat, even the breast, was SO juicy! Then I realized: this cheesy thing was a countertop version of a convection oven! That was it for me: goose fat and convection for any roast chicken forevermore.
Plus: last year I discovered my favorite American chicken. You need this! It's raised in Nebraska, and you can get all the info from a back issue of my newsletter, The Rosengarten Report. They will ship it right to your door! (You're own your own for the convection oven!)
I can't remember which bistro in Paris.....but it was a chef there who told me about the goose fat miracle. Don't you agree? It really works! Brings out the soul of poultry! Then I made the second discovery on my own. Someone had sent me this really cheesy-looking countertop "oven" that I was about to ignore. But.....I was working on roast chicken at the time.....so I figured: why not pop one (goose-fat-soaked) bird in this thing? Oh.....my.....God! The skin was SO crisp! The meat, even the breast, was SO juicy! Then I realized: this cheesy thing was a countertop version of a convection oven! That was it for me: goose fat and convection for any roast chicken forevermore.
Plus: last year I discovered my favorite American chicken. You need this! It's raised in Nebraska, and you can get all the info from a back issue of my newsletter, The Rosengarten Report. They will ship it right to your door! (You're own your own for the convection oven!)
