Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious...
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result,...
Author: Wolfgang Puck
Author: Maricel Presilla
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox