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Mouthing Off

By the Editors of Food & Wine Magazine

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Instanom

Spicy Wontons, Crispy Fried Chicken and Pretty Paletas

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Instanom

Wine Slushies, Flying Chickens, Amazing Tacos and More Highlights from the Austin Food & Wine Festival

Over the weekend, a slew of high-profile, pleasure-seeking chefs joined bloggers, fans and the F&W crew in Texas for the Austin Food & Wine Festival. From (delicious) flying chickens to the Rock Your Taco event, here's what you missed.

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Expert Guide

5 Ways to Up Your Chicken Game

Here, five smart tips and tricks from brilliant chefs and F&W’s Test Kitchen.

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Make This Now

6 Ways to Roast a Chicken After Trussing It with Floss

Here, seven delicious ways to make incredible roast chicken.

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The Food & Wine Diet

Creamy Beer-Braised Chicken with Pilsner

Occasionally, in the Food & Wine diet, we swap wine for a cold, crisp beer.

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Mad Genius Tips

The Link Between Healthy Gums and a Perfectly Trussed Chicken

What do you do if you need to truss a chicken but have no kitchen twine? Find out in this week's Mad Genius Tips video. 

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Expert Lessons

The Secrets Behind Tyler Florence's Ridiculously Good Fried Chicken

Tyler Florence's Extra Crispy Fried Chicken

Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.

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Trendspotting

Matt Orlando's Confited Chicken Skins

Confit Chicken Skin

In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.

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Trendspotting

A Schmaltzy Glossary

Chicken: A Schmaltzy Glossary

The Jewish cooking staple schmaltz (rendered chicken fat flavored with onion) is the new "it" ingredient. Here, a glossary of essential Yiddish schmaltz terminology.

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Chicken Nation

America's Favorite Roast Chicken

Judy Rogers's Roast Chicken with Bread Salad

"Everybody likes to joke about chicken—the rubber-chicken prize, or 'This alligator tastes like chicken.' It's calling something boring," says Judy Rodgers, chef-owner of San Francisco's beloved Zuni Café. But chicken done expertly, Rodgers says, "is like a perfect piece of toast with just the right amount of butter. It can be astonishing." She should know: Zuni's roast chicken is considered the best in the country—in a recent poll by foodandwine.com, Rodgers's recipe won by a landslide.

Rodgers joined Zuni in 1987 and, within months, proposed what the menu still calls "Chicken for two roasted in the brick oven; warm bread salad with scallions, garlic, dandelion greens, dried currants and pine nuts. (Approximately one hour.)" 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. The essence of the Zuni chicken experience, in Rodgers's view, is that "it's like, 'Here. Is. Chicken.' " Pure and bold and underlined. "Then of course there's the family-style thing," she says of the way the dish is presented on a platter. "Eating with your hands, shopping around for the pieces you want. 'Oh, I want a gooey piece! Now I want a crispy piece! Get your hands off the pine nuts!' Plus, it smells good."

Related: Chicken Recipes and Cooking Tips
Perfect Roast Chicken Recipes
100 Best Recipes Ever: Chicken

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