Episode 10184:The Genius of Commerce Restaurant’s Roast Chicken
February 18, 2011 6:00 amYou haven’t heard me talk a lot about Commerce, or its hardworking chef, Harold Moore. But I have developed something of a crush on his food, and not just the chicken, either. But you can’t make a video about everything, and the chicken is what he’s best known for. Observe.
[...] This post was mentioned on Twitter by alonso ruvalcaba, Josh Ozersky. Josh Ozersky said: Meanwhile, on our site, a tribute to Commerce's epic roast chicken. http://bit.ly/dMWebz [...]
Read this trackback on the original site.I have made Thomas Kellers Roast Chicken and his estimate of 45-50 minutes is, in no way from my experiencen enough time in the oven to cook my chickens…it takes over an hour at least at 350 F otherwise I get that red near the bone. Is that redness near the bones a concern because I see it here to?
I was once eating at Delmonico’s in Vegas and ordered a roast chicken to share with hubby: they came and sliced it at the table and then began to take away the carcass whereupon I said No Way: I don’t give a crap what I look like but this chicken demands every bit sucked out of it and so together we scoffed on all the bones…the chicken was absolute but the bones even better
In the book “Roast Chicken and Other Stories” by Simon Hopkinson there is a simple but somewhat similar recipe for roast chicken involving a goodly amount of butter and lemon that can easily be done at home. The end result is fabulous.
Would love to know the details of the crouton, fois gras, potato accompaniments that this chef cooked to go with.
Natalie: I am not a professional, but I would not be concerned with a bit of redness near the bone, nor even a slight pinkness in the meat as long as the juice is ‘running clear’ as they say. To get rid of all the pink and/or redness you risk winding up with dry or at least less succulent meat.
That looks ridonculous! Seriously, Josh, how delicious was that?
OMG! … also nice to see Preston Lacy has a second job! LOL!
What’s under that hat?
Josh better than the Carm’s chicken @ Locanda?
Food of the gods dddddrrrrrrrrrrrooooooooooooolllllllllllll.
Natalie:
I made Keller’s roast chicken the other night. It required about 1:20 at 425 to roast a 2.75 lb chicken. I did have some of that pinkness you described. My friend and I ate the whole thing and as far as I know, neither of us got sick.
[...] pardon the instagram image below), although the chicken is more fabled, as you can see from this Ozersky TV video. One of his classic American desserts is also included in my favorite desserts of the year…read [...]
Read this trackback on the original site.[...] What you must order when you go to Commerce are the plates designed for sharing. The signature dish is a whole roasted chicken, which is stuffed with, and sits proudly atop, some of the richest accompaniments you can dream up (foie gras is only the beginning…). The bird was our final savory course, and lived up to the hype (you can watch the chef prepare it in one of my dining companion’s video). [...]
Read this trackback on the original site.[...] our final savory course, and lived up to the hype (you can watch the chef prepare it in one of my dining companion’s video). Whole Roasted Chicken for Two with Foie Gras, Bread Stuffing & Potato Mousseline (Image: [...]
Read this trackback on the original site.