"The most delicious roast chicken I'll ever eat came from a Stop & Shop near Madison, Connecticut, where the bird cost $12 raw. I took two bites of it in the back of an Uber and then burst into tears."
"I had gone to Pépin's house with a simple assignment: To question a chef who has taught - and this is a conservative guess - millions of Americans how to cook about the best way to roast a chicken."
"Pépin's recipe for poulet farci sous la peau, or chicken stuffed under the skin, calls for..."
A Stop & Shop roast chicken in Connecticut costs $12 and elicits a powerful emotional reaction. The experience is shared with Gaston, a poodle living with chef Jacques Pépin. At 90, Pépin remains a culinary icon, known for teaching millions to cook. The visit aims to learn his preferred method for roasting chicken, specifically his recipe for poulet farci sous la peau. Pépin's assistant emphasizes the need for him to remain seated during the cooking process due to his age and health.
Read at Grub Street
Unable to calculate read time
Collection
[
|
...
]