Andrew Zimmern's Global Chicken Guide
The TV star and F&W contributing editor shares the best places around the world to try every single part of the chicken—from the head to the feet.
Bird Land, Tokyo Chef Toshihiro Wada's Bird Land tops my list for yakitori in Tokyo. Every part of the bird is served here, including the heart, a lean, tender organ that only takes a minute to cook over the superhot binchotan charcoal. Most people think of offal as too funky, but the heart is a great introduction to the odd bits: It's slightly chewy and takes on a nice char. ginza-birdland.sakura.ne.jp.
HEADS + NECKS
Va Villa, Mexico City At this stall in the Barrio Tepito district, heads and necks are fried in lard and then swaddled in salsa verde, queso blanco, shredded lettuce and diced tomatoes. Laid on top of crispy fried tortillas, they almost look like little chicks sleeping. Fray Bartolome de las Casas (West Of Aztecas), Barrio Tepito.
BUTTS (POPE'S NOSES)
Shilin Night Market; Taipei, Taiwan Walking through this market, you will bump into vendors grilling skewers of unusual chicken parts: unlaid eggs, feet and chicken butts, the flappy bit at the end of the animal where a huge nugget of fat holds the massive plume of feathers. Try any vendor; grilled hard, these chewy nuggets become a crispy, delicious bite and are my single favorite part of the chicken. Jihe Rd, Shilin District.
Chez Georges, Paris
My grandmother's chopped chicken liver has no equal, but Chez Georges's chicken liver terrine is close. Smooth, rich, fatty, minerally and dense, it has all the qualities I love in liver. Get extra bread. 1 Rue du Mail; 33-1-42-60-07-11.
New Lane; Penang, Malaysia
New Lane is the greatest street-food stroll in the world, partly because it's the only place to get these chicken wings—glazed with a sticky sauce of sugar, soy, rice wine, cinnamon and star anise. Look for a stall with the longest line of locals. Lorong Baru, Georgetown.
Kokekokko, Los Angeles The chefs at Little Tokyo's Kokekokko have yakitori down to a science. They also nail the art. Try skewers of non-traditional parts, like keel bones, the rubbery wedge between the chicken breasts. It has great smoky flavor and the perfect crunchy, yielding feel. 203 S. Central Ave.; 213-687-0690.
Bukhara, New Delhi One of the best restaurants in India, Bukhara serves richly seasoned, tandoor-cooked red-gold chicken thighs that are buttery, spicy and crisp in all the right places. Diplomatic Enclave, Sardar Patel Margs; 91-11-26112233.
Willie Mae's Scotch House, New Orleans Located in the Treme neighborhood, the restaurant is run by Willie Mae's granddaughter, who serves some of the best fried chicken. It's the only place where I ever order breasts, because frankly, it's one of the few spots that knows how to cook them. 2401 Saint Ann St.; 504-822-9503.
Husk; Charleston, SC Southern chefs aren't afraid of fat, so it makes sense that chicken skin shows up in a few different incarnations at Sean Brock's Husk (as a salad garnish or with pimento cheese). The absolute best use of the skin, however, is as an appetizer, where it's buttermilk-marinated and deep-fried. huskrestaurant.com
Scotchies Restaurant; St. Ann, Jamaica The chicken is bathed in a flaming-hot seasoning of Scotch bonnet peppers and spices. After a day in the rub, the birds are smoke-roasted on stacks of pimento wood. I ask for piles of legs and a coconut water. N. Coast Hwy., Drax Hall.
M. Wells Dinette; Long Island City, NY Inside the Museum of Modern Art's PS 1 outpost, this spot is renowned for Hugue Dufour's fat-on-fat Quebecois food. I always order the crispy and chewy buffalo-style chicken feet—drenched in hot sauce and, of course, maple syrup. momaps1.org