Recipe: Chef James Peterson's Plump Poultry

Jan. 3, 2008 — -- "For some inexplicable reason, roast chicken intimidates even experienced cooks, which is strange since it's almost impossible to get wrong. You can overcook it, which means the breast meat will be a little dry or it may not brown, but in either case it will still be perfectly delicious. As with any chicken dish, the secret to success is to avoid overcooking. It's perfectly fine to serve a roast chicken with no sauce at all, but a light gravy or jus (a simple gravy that has not been thickened) will enhance its flavor."
– James Peterson

Find out more at the James Beard Foundation.

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