Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Make This Now

For chef Michael 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.

READ MORE
Video

Is there anything better than a perfectly roasted chicken?

READ MORE
Expert Guide

A roast chicken can look gloriously burnished on the outside and still not be fully cooked near the inner thigh. Here are three ways to know when your chicken is ready to serve.

READ MORE
Expert Guide

A roast chicken’s personality can change drastically depending on how you season it. Here are 11 ways to flavor your next roast chicken.

READ MORE
Make This Now

For dinner at home, chef Daniel Jacobs puts away his emulsions and his purées and advises: "Don't overcomplicate things." Here, his favorite trick to transform Sunday night roast chicken into the coziest weeknight supper.

READ MORE
Chefsteps

A roast chicken with crispy, golden skin is a glorious thing. But cooks face a dilemma: how to crisp the skin perfectly without overcooking the flesh beneath it?

READ MORE
The Food & Wine Diet

This is the ultimate shoulder season dish.

READ MORE
The Food & Wine Diet

This is the ultimate shoulder season dish.

READ MORE
Technique Week

Here, six chefs’ signature roast chickens.

READ MORE
Technique Week

Watch the clip above and find out how to roast a beautifully-bronzed chicken fast.

READ MORE

Topics

Sites We Like