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Mouthing Off

By the Editors of Food & Wine Magazine

Kitchen Insider

The Secrets to Perfect Roast Chicken

Barbuto's JW Chicken

Today, roast chicken guru Jonathan Waxman of New York City's Barbuto and Top Chef Masters fame stopped by F&W’s Facebook page to chat with fans about kale salads, Labor Day grilling and his insider roasting tips. Here, he reveals the dos and don'ts of cooking chicken perfectly and his favorite places to eat it in America.

What’s the most common mistake people make when roasting chicken?
Not basting! Basting is the key. I baste with the pan juices—typically good olive oil and butter. Use a big spoon and gloves.

If a whole roasted chicken comes out rubbery, what was the problem and how should it be correctly cooked?
The chicken was too young and well, not a good bird. Buy the biggest bird (4 pounds) and let it sit in the fridge for a day. Then remove it from the bag, wash under hot water to get rid of the bag stuff, dry and preheat the oven to 400 degrees for an hour. Then coat the chicken with olive oil and salt and pepper. Roast it for 50 minutes, basting every five minutes. Let it rest for 30 minutes after it cooks.

What are some great uses for leftover roast chicken?
Hash, ravioli, tacos or eat it cold from the fridge with a beer.

How many roasted chickens do you serve at Barbuto each week?

Aside from your own, what are your favorite chicken dishes in the country?
The chicken sandwich at Son of a Gun in L.A. is to die for! Chicken wings at Jonathan Sawyer’s Noodle Cat in Cleveland are scrumptious!

There was a recent NPR article saying people shouldn’t wash chickens before cooking. What do you think?
Wash that scum off the bird—plastic bags and chickens are not good soul mates.

Related: The Best Chicken Dishes in the U.S.
Andrew Zimmern's Global Chicken Guide
Best Fried Chicken in the U.S.
Best Chicken Wings in the U.S.

Kitchen Insider

Mexican Food Whiz Alex Stupak Fortifies Micheladas, Hates Hard Taco Shells

Alex Stupak

© Marcus Nilsson

On Friday, F&W Best New Chef 2013 Alex Stupak of New York's nouveau Mexican restaurants Empellón Taqueria and Empellón Cocina hosts the third installment of The Push Project, his brilliant series of collaborative pop-up dinners with guest chefs. He'll welcome San Francisco’s offal king Chris Cosentino for two $150 seatings. “I wanted to cook with Chris because his cooking style is so different from mine,” says Stupak. “It's very bold and spontaneous. He changes his mind mid-dish and always has new items on the menu at Incanto.” During a live Q&A on Food & Wine's Facebook today, Stupak shared a sneak peek of their menu: sweetbreads cooked in Rhode Island-style clam chowder. Here, more highlights from Stupak's chat with fans including his favorite ultra-boozy summer cocktail, the best chiles for at-home cooks, and the secret to really good flour tortillas. MORE >

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Kitchen Insider

Eric Ripert Drinks Tequila with Gail Simmons, Would Not Call His Chocolate Fixation an Obsession


In the latest episode of Eric Ripert's new web series "On the Table" for Youtube’s Reserve Channel, the Le Bernardin chef and Top Chef vet Eric Ripert welcomes F&W's Gail Simmons for tequila Bloody Marys, fried eggs in Guinness cheese sauce and PG-13 chit chat about the real reasons Gail didn't become a ballerina. Plus: excerpts from Ripert's recent Facebook chat about foods obsessions and cooking barefoot in the Caribbean. More >

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Kitchen Insider

Marcus Samuelsson on Writing and Partying for July 4th

Marcus Samuelsson

© Paul Brissman

Superstar chef and emerging media mogul Marcus Samuelsson spent five years working on his new memoir Yes, Chef. “My journey inspired me,” says Samuelsson. “The people of my community, my past and where I want my future to go.” In an exclusive chat with Food & Wine Facebook fans this week, the owner of Harlem’s Red Rooster revealed insight into his new book and shared his blueprint for a stress-free July 4th party—with a great playlist.

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Chat Live with Chef Traci Des Jardins


Traci Des Jardins

© Photo © 2011
Traci Des Jardins

Today at 2 p.m. ET on Food & Wine's Facebook "wall," Top Chef Masters alum and F&W Best New Chef 1995 Traci Des Jardins will answer questions live as part of our Kitchen Insider chat series. Raised on a California farm, Des Jardins highlights locally grown food at her restaurants, anchored by San Francisco’s famed Jardinière. Her version of comfort food features a few great ingredients: Juicy Pan-Roasted Chicken with Polenta Cakes.

Related: More Cozy Comfort Foods
Polenta Recipes
Traci Des Jardins' Top Chef Top 10

Plus: Christmas Recipes


Julie Reiner’s Summer Cocktail Tips


All-star mixologist Julie Reiner stopped by Food & Wine's Facebook page last week for a live Kitchen Insider chat about cocktails and home-bartending. The force behind NYC's Flatiron Lounge, Clover Club, and now Lani Kai shared these great tips and recipes for Labor Day. 

Mixologist Julie Reiner.

The perfect poolside cocktail for Labor Day weekend, using St. Germain: My sister-in-law is obsessed with St. Germain! She has been making a pitcher drink with Gin, St. Germain, grapefruit and lime juice, and soda. I like to mix a little bit of St. Germain with Champagne or white wine as well.

When it's over 100 degrees: Wow! That is hot. The Southside Royale would be great, but you may want to substitute club soda for the Champagne. With that kind of heat, it's better to cut the alcohol content a little bit. With soda, it is called a Southside Fizz. A Pimm's Cup is another good one, or a simple daiquiri. Also, I made a daiquiri last weekend with Rhum J.M. Blanc which was delicious! It's an Agricole rum. Margaritas are my favorite cocktail with barbecue!

Favorite drinks for a group: When I am entertaining a large group of people, I like to serve a punch, or a pitcher-style drink. They are easy to batch out ahead of time so that you can enjoy yourself as well. I have been making raspberry Tom Collins all summer for groups of friends at the pool. Very simple, but a real crowd-pleaser: Gin, fresh lemon, raspberry syrup and club soda.

Fun watermelon cocktails: Watermelon is certainly refreshing. I find that it blends best with white spirits, but be sure to muddle it into the drink. I once put a watermelon drink on my menu and realized that if you juice the watermelon ahead of time, it begins to taste like cucumber in a very short time frame.

Best mixes to keep on hand for guests to make their own drinks: It's always nice to have a selection of juices, sodas and vermouth. You may also want to put out a cocktail shaker so that your guests can mix their cocktail if they would like to.

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