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New York City
Chef de Cuisine at Boilermaker
Let's get a few things straight first: I am not a chicken guy. I grew up a pork guy, with a distinct bias to pork belly, Chinese bbq pork, spare ribs, bacon, etc (must be my Filipino heritage). I almost never go out for chicken, unless it's either something special (Barbuto's roast chicken, fried chicken, or someone's bday). My trip to Hometown BBQ this past weekend was to get my fill of pulled pork, beef brisket, perhaps something different like lamb belly or whatever was on special. Chicken was not on the itinerary. WIth that being said, after my first bite of their wood fired chicken I, as well as my friends, all said "wow."
It was everything you read about, dream about, and hope for in roasted chicken. Slightly smoky, incredibly juicy, unbelievably flavorful- it hit all the flavor notes I could think of in trying to find something wrong with it. I don't know what's in their "Oaxacan marinade" but the background flavors were herby and rich. The pickled onions and salsa verde didn't overpower the chicken as most sides/sauces are known to do. They gave just the right amount for the chicken ordered to enhance the flavor.
Honestly, I can't wait until this weekend to go back there and get another half chicken. With a side of brisket, of course :-)
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Cooking at Huertas
The sweet tea brined chicken at St. Anselm is truly delicious. Salty, sweet, charred, and smokey. Once I pick it up, there is no putting it down.
Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks
I LOVE that chicken! Buyer beware... comes with its little feet still in tact but i LOVE the look and taste of this dish
10 months ago
DINE WITH THE INSIDERS
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