Roasted farm chicken for two with roasted potatoes, market vegetables and natural jus at Bread & Tulips
At this Italian-inflected farm-to-table eatery, chef Juan Ramale brines his Lancaster, Pennsylvania–sourced bird overnight to lock in moisture, along with the flavors of fennel and coriander. He cooks it three ways to achieve both tender meat and crackling skin: first sous vide with butter; then slow-baking it in a low-heat oven; and finally crisping the bird under a quick blast of heat in his high-firing Pavesi brick oven, imported from Modena, Italy. Natural jus from the poultry’s drippings boosts the meat’s succulence, and seasonal accoutrements (like potatoes scented with lemon thyme and tricolor cauliflower florets) complete the plate. 365 Park Ave South at 26th St (212-532-9100). $22 per person.
Roasted chicken has long been considered the test of a good chef, a simple dish that lends itself to signature touches, like the NoMad's standout version. These ten variations on the poultry classic at NYC restaurants feature preparations that range from traditional to conceptual. As the air chills this fall, there’s no better time to try them all.
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