In this week’s Chefs in Conversation video, Kristen Kish and Michael Symon chat about their absolute, hands-down favorite roast chickens in the country. For Symon, nothing tops the wood oven-roasted chicken at Jonathan Waxman’s Barbuto and the legendary roast chicken with bread salad at San Francisco’s Zuni Café. Here, recipes for those iconic roast chickens and others.
1. Roast Chicken with Bread Salad
The reason Zuni Café’s roast chicken is so good is because the chefs only use small free-range birds, which are salted for 24 hours to allow the seasoning to penetrate deeply. The high roasting temperature means supremely crisp skin.
2. Chicken al Forno with Salsa Verde
Jonathan Waxman has been famous for roast chicken since the 1980s. The secret to his insanely juicy, crisp-skinned chicken is nearly constant basting.