Which recipe are you making this weekend?
, Kristen Kish and Michael Symon chat about their absolute, hands-down favorite roast chickens in the country. For Symon, nothing tops the wood oven-roasted chicken at Jonathan Waxman’s Barbuto and the legendary roast chicken with bread salad at San Francisco’s Zuni Café. Here, recipes for those iconic roast chickens and others.
But the birds are equally delicious roasted on a rack in a home oven. Here’s what makes them so good: They’re brined, then rubbed with a combination of coconut cream and makrut lime before roasting, yielding golden, crackly skin.Every glowing review of this New York restaurant included praise for the incredible roast chicken. It’s served with a homey bread salad, which smartly includes seared chicken livers and wing meat, which bring all the flavors of the dish together.
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