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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 26, 2012
Dear SOS: Recently, my boyfriend and I went to try Zengo in Santa Monica Place, and I ordered its Thai chicken empanadas. It was amazing, and I ordered another round. I was so tempted to ask the chef for the recipe, but I was, like, "Why would he give away his recipe to his customers?" If you guys can manage to get the recipe from the chef, that would be fantastic. Joseph Gallana Van Nuys Dear Joseph: It's so hard to eat just one of these. The little Thai chicken empanadas are a project but are well worth the time and effort, and they make a perfect appetizer for a party or gathering.
FOOD
March 20, 2014 | By S. Irene Virbila
This is a great example of Willamette Valley Pinot Noir from Oregon in an outstanding vintage. The grapes come from the famous Shea Vineyard in Yamhill County. The result is a Pinot with lovely dark-toned fruit, a pretty nose of rose petals and cherries, and a smooth, silky texture. And you don't need to know a thing about wine or Pinot Noir to appreciate its beauty. It's great with sautéed calf's liver, fried quail, a roast chicken or a pot pie. Region: Willamette Valley, Oregon Price: $33 to $50 Style: Rich and full-bodied What it goes with: Calf's liver, quail, roast chicken, pot pie Where to find it: BestWinesOnline (888)
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
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.
FOOD
August 3, 2013
The Chianti region is large, and while the wines from the Classico region are the best known, for price and quality, look to the lesser-known Chianti Rufina, a small area in the northeastern corner of Chianti proper. Selvapiana is one of the best estates in Rufina, turning out first-rate Sangiovese-based reds. I've been buying its Chianti for years, keeping it on hand for pasta nights and grilled skirt steak or chops. A deep ruby in color, the 2010 Selvapiana tastes of bright cherries and plums, but a touch of earth gives it some weight.
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