'A Bird in the Oven and Then Some' on Serious Eats

Cook the Book: Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan

Another ingenious leftover chicken recipe from Mindy Fox's A Bird in the Oven and Then Some, this Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan is a perfect farewell to brussels sprouts season. Thinly shredded and sautéed with a butter and olive oil, the brussels sprouts are mixed with shredded chicken, golden fried slices of garlic, and loads of grated Parmesan. More

Cook the Book: Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions

It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better. More

Cook the Book: 'A Bird in the Oven and Then Some'

Mindy Fox, food editor of La Cucina Italiana, has authored a new cookbook all about roast chicken. A Bird in the Oven and Then Some begins with 20 new recipes for roasting chicken, taking inspiration from her travels. Roasters get the Korean barbecue treatment with a sweet and spicy sesame soy glaze, while a Greek-style bird is cooked with caper butter and roast lemons, and one is inspired by the herby, fatty porchetta. Enter to win a copy of the book here. More

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