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Roast Chicken

FOOD
November 17, 2011
This is the bird everyone has been talking about. Inspired by the famous roast chicken by Judy Rodgers, chef at San Francisco's beloved Zuni Café, it's as simple as can be. No more pale, under-seasoned birds. No more finding room in the refrigerator for huge pails of brine. Salt it, bag it and forget it (well, give it a rub once a day just to be sure the salt is evenly distributed). The resulting turkey is moist, gloriously browned and perfectly seasoned all the way to the bone. Begin the brining the Sunday evening before Thanksgiving and give it several hours in the refrigerator uncovered at the end to thoroughly dry the skin.
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FOOD
January 12, 2013 | By Russ Parsons, Los Angeles Times
Meghan and Carter are getting married. Like so many friends of my daughter, they are bright, funny and, sometimes, almost preternaturally serious. A couple of weeks ago, they asked my wife if we would talk to them about how to stay married - and about how to cook. The first, I'll leave to Kathy; after almost 34 years, it's still a mystery to me. But the cooking part is right up my alley, and, even better, I figured it would give me a chance to try out some of the ideas I've been on a soapbox about for the last couple of years.
FOOD
May 12, 2011 | By S. Irene Virbila, Los Angeles Times
  What a lovely expression of Pinot Noir from New Zealand's Mountford estate. Elegant and smooth, this New World Pinot carries the taste of Santa Rosa plums and sweet Asian spices. The scent jumps right out of the glass — sandalwood, and something leafy and delicate. In this weather, chill it just a bit and serve with roast chicken, sweetbreads or roast leg of lamb. Region: Waipara Valley, New Zealand Price: $29 to $35 Style: Rich and full-bodied What it goes with: Roast chicken or leg of lamb Where to find it: Flask Fine Wines in Studio City, (818)
FOOD
February 10, 1999 | MAYI BRADY, SPECIAL TO THE TIMES
Chimichangas--crisp-fried tortilla bundles of tender chicken with cheese and sour cream--are ridiculously easy to make when you have leftover roast chicken. Kids love them, grown-ups love them and, if you feel like rewarding yourself for making dinner on a hectic weeknight, they are terrific with margaritas.
FOOD
December 8, 2012 | By S. Irene Virbila, Los Angeles Times
  Always on the lookout for a juicy California Pinot, one with some character and grit, I think I've found it in the 2011 from August West. The label is a collaboration between Ed Kurtzman and growers Howard Graham and Gary Franscioni. The grapes - a tiny crop this year - came from the vineyards Rosella's, Sierra Mar and Sberanes. Tasting of black cherry, plums and earth, this latest vintage of Pinot Noir Santa Lucia Highlands, their fourth, has gorgeous fruit and ripe tannins.
FOOD
May 6, 2009 | S. Irene Virbila
Such a pretty Gewurztraminer from Alsace -- aromatic, scented with spices and flowers, it has the faintest touch of sweetness married with a lively acidity, so it's never cloying. Helfrich's 2007 Gewurztraminer excels as a match for Asian foods -- Thai, Vietnamese and spicy Chinese dishes. But it would be wonderful, too, with a fresh pea soup or risotto, or a spring minestrone and a simple roast chicken.
FOOD
November 23, 2013 | S. Irene Virbila
This is an elegant Napa Valley Chardonnay from Chateau Montelena, very much still in the style that won the famous Paris Tasting of 1976 and launched California Chardonnay onto the world wine scene. Silky on the palate, the 2011 has aromas of pear, citrus and honeysuckle. A bright acidity and a discrete touch of oak give the ripe fruit flavors a lift. A wine to savor. This would be a great bottle to take to a holiday dinner with people who would appreciate its finesse. It shows best with shellfish or fish in sauce -- coquilles St. Jacques, lobster with drawn butter or Dungeness crab, but also a simple roast chicken.
FOOD
July 27, 1995 | FAYE LEVY
When the weather turns hot, we all look for fast ways to get food on the table without having to cook. In the summer, a chicken main course served cold is enticing and has a big advantage--it doesn't heat up the kitchen. Cold chicken dishes range from a plate of leftover take-out chicken straight from the refrigerator to a classic chicken chaud-froid.
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