Welcome once again to our Weekend Cook and Tell where every Wednesday we page through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Lisa Shames of the Chicago Sun-Times addresses the humble roast chicken. According to Shames, it used to be that a chef's prowess was judged on his egg preparation skills, nowadays those same skills are measured by how said chef tackles a simply roasted bird.
Frankly, we're not too surprised about the roast chicken's surge in popularity given the response to two particular recipes we recently ran, Michael Ruhlman's Perfect Roasted Chicken and Ferran Adrià's Roasted Chicken and all of the responses they stirred up.
This week we're giving you the chance to share you preferred chicken roasting methods. We want to hear all about technique, trussing, oven temps, stuffers, and seasoners and especially why and how you roast the best chicken around.
Show us photos of your perfectly burnished birds on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best chicken roasting recipes, ideas, and experiences next Wednesday.