That Chicken

[fifi]

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?

[David Rosengarten]

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!)