Le Bernardin is the flagship restaurant of the four star chef Eric Ripert. It is considered by many to be the best seafood restaurant in New York City, although Mr. Ripert personally enjoys other dishes as well. It’s hard to imagine knowing how fresh and delicious his seafood is. Yet, a recent cookbook called Avec Eric, (also the name of his popular TV food show), clearly reveals how much he loves cooking and eating whole roasted chicken as well as seafood. For some reason, cooking whole chicken can be a daunting task for many, due to being overcooked, under appreciated, or not well done enough. This recipe works on all cylinders — moist, crispy and extraordinary. It’s better than ever because of the Za’Atar dressing that brings a special flavoring to the table. And Chef Ripert employs a unique cooking approach that roasts the bird at 450 F for 20 minutes followed by a cooler temperature for another 25–30 minutes. Voila.
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