My F&W
quick save (...)
Admittedly, I'm spoiled. In my Twin Palms restaurants I get to play with loads of expensive equipment--the kind rarely found in home kitchens. Think wood-fired rotisserie. I have two, one in my restaurant in Pasadena, California, and one in my newest place in Newport Beach. Chicken spit-roasted over a hot fruitwood fire has a seductive, smoky flavor and crispness that even a beautifully oven-roasted bird can't match. Most people come to Twin Palms for the rotisserie chicken, largely because it tastes so good but also because they can't cook like that at home.

I can't cook like that at home either. (Actually, since the kitchen of my new house is being remodeled, I can cook almost nothing there for the time being. I worked out these recipes in my friend Jean Robert Milant's house. Milant, a fine art publisher, has exactly the kitchen I want.) In the past three years, I've been working on ways of perfecting chicken without the luxury of a rotisserie. I've found three techniques--brining, casserole roasting and skillet sautéing--that make very tender and moist chickens (see sidebar). I keep flavor combinations in mind too, how something as simple as a squeeze of fresh lemon livens up chicken. And I try to use as few pots and pans as possible--each of the 10 recipes here needs only one pot. After all, when I'm away from my restaurants I don't have anyone to clean up after me. 

Published February 1997
You Might Also Like


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.