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Roast Chicken

FOOD
August 11, 2004 | Russ Parsons, Times Staff Writer
It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded by perfect tiny vegetables shining in a buttery glaze. You can see the rest of the dining room patrons spinning in their seats to get a better look. They speculate in a low murmur: What can it be? A partridge? A wild grouse?
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BUSINESS
July 15, 2004 | From Bloomberg News
Yum Brands Inc., the operator of the KFC and Taco Bell fast-food restaurants, said KFC sales of dishes with roasted chicken weren't winning over as many health-conscious consumers as it expected. KFC introduced non-fried items in May to try to stem declining U.S. sales. Shares of Yum rose 94 cents to $37.95 on the NYSE.
HOME & GARDEN
April 17, 2003 | Russ Parsons, Times Staff Writer
I'd WAITED LONG ENOUGH. After more than 10 years in my current house, I finally made the leap: I bought a hood vent for my stove. Now I find myself wandering out into the kitchen at night, stroking its satiny housing and marveling at the way the street lights reflect off the stainless steel. Sometimes I'll even turn it on, even if I haven't cooked anything. Most of you are probably wondering what could be so special about a fan.
FOOD
May 15, 2002 | Barbara Hansen
You can put together an easy, fast meal by shopping the deli section of the new Alef Market in Los Angeles. For the main course, there's freshly cooked rotisserie chicken that is certified kosher by Rabbi Yehudah Bukspan. Salads and side dishes include a creamy potato salad mixed with dill, carrot and pickles. In contrast the Shirazi salad, a combination of finely chopped cucumber, red and yellow bell peppers, parsley, tomato and green onion, has no dressing.
FOOD
December 26, 2001 | DIANE MORGAN, SPECIAL TO THE TIMES
Be thrifty the next time you roast a chicken or buy a roasted one at the grocery store. How? In the past I've given lots of recipes for leftover chicken, but here is a recipe that uses the carcass itself for a nourishing, Jewish-style chicken noodle soup. Keep yourself busy around the house while the stock is simmering--this isn't a pot that needs to be watched. Enjoy the homey aromas and the comforting pleasures of a simple homemade soup.
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.
ENTERTAINMENT
April 9, 1998 | MAX JACOBSON, SPECIAL TO THE TIMES
Bistros are making a big comeback at the moment. Barsac Brasserie, however, has never left. Don't be misled by the name. A brasserie is usually sort of a bistro decorated with lots of polished brass (which Barsac Brasserie doesn't have). The popular hangout has long been one of the Valley's most reliable places to dine on French and California dishes. Personally, I'd go back just to nibble on the superb homemade potato chips, served piping hot.
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