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fromEater
1 month ago

A Humble Roast Chicken Dish Shines at This Michelin-Starred Hong Kong Restaurant

The first step in the five-day process for preparing the fatty "three-yellow" chickens is stuffing them with garlic cloves, herbs, and butter before a 24-hour brine. Portalier dries out the chickens for three days before being roasting them. The broken down chicken is served with rice that has been cooked in chicken broth and fat, a simple green salad, and a carafe of chicken jus. The chef jokes that the comforting roast dish "sounds like a good Sunday, no?"
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Food & drink
fromTasting Table
2 months ago

The Luxury Food Item You Wouldn't Find In Queen Elizabeth's Royal Kitchen - Tasting Table

Queen Elizabeth II preferred simple British foods and avoided buying expensive truffles, accepting them only when received as holiday gifts.
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