Ever since I found this Thomas Keller recipe (from Bouchon cookbook) I've been roasting 1-2 chickens a week. It's incredibly easy, and it's as good as any roast chk I've tried, w/o brining overnight or other hassle.
The one thing holding me back is the quality of the bird. I've been buying Bell & Evans chks from the local Key Food (on Grand in Wmsburg), which are fine but great. My butcher, who gets incredible beef, lamb, and pork, just sells Perdue.
Does anyone know where I can get a fantastic whole chicken? Closer to Wmsburg is better, but I'd be interested in knowing any and all options.
Thanks for the help.
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