Roast chicken may be easy to make at home, but a growing number of Seattle-area restaurants are giving residents a reason to go out for it, including Le Pichet which offers cooked-to-order roast chickens for guests willing to linger for an hour before eating. "While it's cooking, all the juices are trying to leach out, but if you let it rest, ideally for 10 minutes, all the juices naturally sink back in," said Craig Serbousek, chef and co-owner of Crow, which has become known for its pan-roasted chicken.

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The Seattle Times

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