Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Her writing has appeared in the San Francisco Chronicle, San Francisco Magazine, Wine Enthusiast, and the websites of Food & Wine, Bon Appetit, Saveur, Maxim, Punch, Taste, and others. Chicken is not complicated—you can make it fancy, but it's still chicken. A number of wines are great with roast chicken depending on what it is being served with, but I must say my 'go-to' is great white Burgundy. Post whatever you want, just keep it seriously about eats, seriously. Jan 11, 2017 - Explore Jennifer Nguyen's board "Serious Eats Recipes", followed by 101 people on Pinterest. These chickens should some kind of grocery store shortcut award! I have yet to fully jump on the dry salting bandwagon—a few previous attempts have left my chickens and turkeys too salty for my taste—but I gave it another shot here. A nice village-level Pernand-Vergelesses is more in the spirit of what roast chicken is all about; pure comfort food joy. Sign up for our weekly newsletter here. How can you go wrong with pork wrapped in fatty pork? "—Joe Camper (DB Bistro Moderne), "I tend to drink Syrah with roast chicken. The rest of the steps were the same as my previous recipe. In a 9x13 Pyrex or other casserole dish layer the drained asparagus at the bottom of the dish. First, I brined the bird for an hour in a saltwater solution to help enhance its internal moisture. Then, noticing that holes in the skin provided a portal for the fat to escape and baste the skin, I poked holes all over the bird using a skewer, especially in fattier thigh areas. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to … Where it comes from is sort of neither here nor there, but I do find myself reaching for a fancy ("cru") Beaujolais a lot of the time. Transfer chicken to a plate. "—Edouard Bourgeois (Café Boulud), "I'd recommend a Pinot Noir. Tall and light with a crisp shell and a lightly chewy center. See more ideas about serious eats, eat, recipes. Ask for a side of nam prig pow, their housemade Thai chili jam. Another great pairing is with an aged rose of Provence—if you could get your hand on some Simone rose, or Bandol rose with some bottle aging..."—Pascaline Lepeltier (Rouge Tomate), "I tend to lean on rich Smaragd Gruner Veltliner from Austria for roast chicken. If you see something not so nice, please, report an inappropriate comment. I am more inclined to choose an unoaked Chardonnay when the weather is warm and when I season the chicken with lots of olive oil and lemon. Nothing crazy, no Corton-Charlemagne Grand Cru. With a bit of windchill going on, this left the temperature inside the grill only around 350-375°F, taking the chicken just about an hour to reach 160°F in the breast. Transfer chicken to oven and cook until the chicken is cooked through, 35 to 45 minutes depending on the size of your chicken, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Learn more on our Terms of Use page. Next, layer the shredded chicken. While the chicken marinates, make the green sauce (recipe adapted from the Serious Eats Food Lab by J. Kenji Lopez-Alt). While that lackluster bird was cooking, I also readied another, using a few bits of chicken know-how that I've used and developed over the last year. All products linked here have been independently selected by our editors. Montbourgeau, Macle, and J.F. I like something with some richness but also racy acidity, like Meursault. At that point–or if you are lucky enough to live in a region that has not been picked clean by the roaming hordes of chicken-scavengers–you should make this roast chicken. Drench the chicken with tomato sauce, and refrigerate for about 2 or more hours preferably overnight. ", followed by 371 people on Pinterest. Sprinkle with parsley. Bring to a boil. Food Guys Jon and Greg react to a widely-cited 2018 article in Civil Eats about Costco's supply-chain experiment. Fears that the bird would wind up too salty proved unfounded, and the extra salt was exactly what I'd needed to concentrate the flavor of the skin and meat. These all added up to make a pretty damn juicy, tender, and flavorful chicken. Roast chicken, while usually a very simple preparation, always has very deep and complex flavors, and I look for savory characteristics in a wine to go with the umami flavors or chicken skin and dark meat. Depending on how the chicken is sauced, it might skew my selection, but in general that's what I'm looking for. "—Eric Railsback (Les Marchands), "I love roast chicken, and there are so many wines that could pair well with it depending on how I choose to season it, what I serve it with, if I decide to make a sauce, what kind of sauce, and finally, the weather. Maggie Hoffman is the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit (Ten Speed Press, March 2018). I think many people automatically opt for Pinot Noir, for its light bodied characteristics. Costco, the warehouse shopping club, is vertically integrating its loss-leader $4.99 rotisserie chicken production with a new, huge poultry processing complex in Fremont, Nebraska and poultry contracts with more than a hundred Nebraska farmers. Serious Eats is the source for all things delicious. Here are their recommendations. Pat chicken dry with paper towels and spread seasoning … Even with the long cook, this bird looked pretty sorry. Domaine aux Moines Savennieres from Roche aux Moines from late '90s or early '00s is my perfect pairing. "—Morgan Harris (Corkbuzz), Carlin Karr of Frasca Food and Wine in Boulder, Colorado, "I make roast chicken all of the time. I wish I had enough Roulot Meursault on hand for all of my chicken dinners, but I often turn to 2010 Michel Bouzereau Meursault "Tesson" and it makes for a lovely pairing. We reserve the right to delete off-topic or inflammatory comments. Post whatever you want, just keep it seriously about eats, seriously. These wines are so fresh and bright you can't help but want another bite of chicken after each sip. Ganevat do pretty awesome work. Tall and light with a crisp shell and a lightly chewy center. Remove chicken from oven and let rest for 10 minutes before serving. Pinots from Oregon, New Zealand, Germany, or Northern Italy would also work. Drying out the skin is part of what makes my grilled wings work so well, and I suspected it would work similarly for a rotisserie bird. We want to know what you're drinking! Prep it in the morning, or the night before, pop it in the oven at 5:00, and you can have dinner on the table at 6:15, stopping only to throw together a simple salad or some steam-in-bag veggies. Some comments may be held for manual review. These wines have bright red fruit, complexity, and a refreshing quality that won't overpower subtle flavors in the dish. Same with Cru Beaujolais. Let stand 10 minutes before carving. Want to make the meal even better? Serve your perfect bird with a great bottle of wine. Make the chicken pot pie filling: Heat butter in a large skillet over medium-high heat. We asked our sommelier friends for a few tips on the best bottles to open when you're serving roast chicken. It is light, low in tannin, lightly pigmented like Pinot Noir but with lush fruit, good acidity, sweet spice and a hint of pepper. It's delicious and straightforward. I then did it on the Summit while I had one. The skin only turned a pale, light brown and lacked flavor, with a texture that was too thick and chewy. Slowly add in chicken broth and cream. This combination of red peppers and almonds is a classic Spanish sauce that pairs well with anything. I set up the chicken to slowly rotate over an indirect fire, with one full chimney of charcoal split into two equal piles on each side of the grill grate. Stir in chopped cooked chicken. Some HTML is OK: link, strong, em. "—Cara Patricia (Bright Wine Fund and Saison), "More unusual but superb with the chicken if served with root vegetables, squash and more earthy flavors is Amontillado sherry. Finally, to jumpstart the browning, I brushed the chicken with butter when it first went on the rotisserie. It was certainly a great home attempt, but yet another version eclipsed this one. Her writing has appeared in the San Francisco Chronicle, San Francisco Magazine, Wine Enthusiast, and the websites of Food & Wine, Bon Appetit, Saveur, Maxim, Punch, Taste, and others. Some of my favorites are from Pascal Granger, Clos de Roilette, Jean Marc Burgaud, and Foillard. Some comments may be held for manual review. and those flavors all work with Beaujolais. And that’s why the FDA recommends the minimum internal temperature for safely cooking chicken is 165°F. Recipe: Serious Eats. But this skillet version includes canned enchilada sauce and precooked chicken — use a rotisserie chicken — to make it a lot faster. Serious Eats. "—Roberto Paris (il Buco and il Buco Alimentari), "Cru Beaujolais. It also has very good meat, and produce that is … "—Carlin Karr (Frasca), For me, it's Barolo, the most grand expression of Nebbiolo from Italy's northwest region of Piedmont. "—Maxine Borcherding (Oregon Culinary Institute). "—Thomas Pastuszak (The NoMad), "Nothing much better in life then enjoying a fresh bottle of Foillard Morgon Cote du Py with roast chicken. Grilling: Rotisserie Chicken | Serious Eats Rotisserie Chicken Ranch Pasta Salad | The Best Blog Recipes Chicken Tetrazzini | Plain Chicken Rotisserie Chicken Santa Fe Pasta – Recipe! Sep 19, 2020 - Explore Tami Fingerle's board "Serious Eats! I knew I needed more heat to get better browning, so I added an extra half chimney of charcoal on top of what I'd used before, which brought the grill temp into the 425-450°F range. A roasted half chicken (Hähnchen) is a German fast food treat, and the slightly malt-forward Helles style is the beer of choice to drink with it. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. We may earn a commission on purchases, as described in our affiliate policy. It also browned better and was just as moist as a regularly brined chicken. Comments can take a minute to appear—please be patient! Heat the oil in a medium pot over medium-high heat. Gruner also tends to be very forgiving of different spice and seasoning treatments. 1 Pork loin, whole. – Live. 13 ingredients. And I haven't even gotten to the best part - when you know how to use rotisserie chicken recipes as part of your weeknight meal repertoire, you're often paying the same price as raw chicken, without any of the work. 1 tbsp Rosemary, fresh. A sole line of darker skin had formed, where the fat poured out from a hole I'd made when taking the bird's temperature with a probe thermometer. To make the chicken: In a small bowl, whisk together lime juice, oil, paprika, cumin, garlic, soy sauce, salt, ají amarillo, and black pepper. Chat with us on Twitter or Facebook. But I find that roasted chicken takes on a deep, hearty flavor profile that is perfect for a darker, richer wine. Cook, shaking the skillet and stirring frequently until the nuts are golden brown and aromatic. Cook until thickened, stirring frequently. See more ideas about Cooking recipes, Eat, Recipes. These easy-drinking, golden lagers have a gentle, malty sweetness that's a great match to the chicken, while spicy/herbal hops complement the savory seasoning. Serious Eats: Kai Yaang: Large pieces of charcoal grilled rotisserie chicken are tossed with an herb salad and loads of fried shallots. If the weather is cool, and I season the chicken with olive oil and fresh rosemary, I would choose one of my favorite lighter reds: Counoise produced in Oregon. There are few delights that rival the skin of a rotisserie chicken. All products linked here have been independently selected by our editors. I did this on a Ronco set it and forget it oven. A really simple roast chicken, served with sauteed or roasted mushrooms and root vegetables are exactly what I think of when I look to the colder months. Serious Eats is the source for all things delicious. "—Caroline Styne (Lucques), "I like a funky white wine with some age for roast chicken. Pour mix over the chicken layer. I'm sure I'll give it yet another shot, but for now, I've found a method that is sure to cook up one truly excellent rotisserie chicken. Subscribe to our newsletter to get the latest recipes and tips. Serious Eats: Believe it or not, upstairs at Citarella is great for rich chocolate and mocha-flavored cakes and fine cupcakes. Lastly, sprinkle the parmesan cheese as the top layer. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes. 1 tbsp Garlic. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. "—Lauren Friel (Oleana), "For roast chicken, I want something middle weight, moderate in alcohol, with a fair amount of acid, very little oak, if any. Counoise is one of the blending grapes used in the Southern Rhone. Learn more on our Terms of Use page. I decided it was high time to right that wrong and set out to perfect the basics. I love Peruvian chicken and I really think you need marinate it 24-48 hours and use the rotisserie to have it come out perfect. Adventurous! https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken If the roast chicken is made with herbs and spices, I would go for a basic, Grenache-based Cotes du Rhone. "—Jill Zimorski (formerly of Hotel Jerome), "In general, light to medium bodied reds with higher acid, and particularly red burgundy (such as Maranges or Marsannay), Gamay and Barbera. There was a little streak of hope, though. When the center of your chicken reaches 165°F, 100% of Salmonella is killed immediately. Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. I use a lot of lemon and thyme when I make roast chicken, too, and the linear acidity and slight umami richness of Burgundian Chardonnay performs the perfect balancing act with all of that delicious, herb-infused chicken fat. We help you pick wine to drink with the food you eat. Stir in the cilantro and season with salt. To toast slivered on the stovetop put them in a dry skillet over medium heat. Assemble the pot pie: Pour chicken mixture into a deep-dish pie crust. Add celery, carrot and onion; cook until tender. These are the crispiest, most flavorful roast potatoes you'll ever make. Gregg Bernstein: Papaya salad is refreshing and spicy all at once. I figured the best way to start was with the simplest possible approach: I bought a medium-size four-pound bird, unwrapped it, patted it dry with paper towels, and threw it on the spit. Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Serve it up with grilled vegetables and shrimp skewers. There are few delights that rival the skin of a rotisserie chicken. https://www.delish.com/.../recipes/a51763/bundt-pan-roast-chicken-recipe 1 tsp Lemon, zest. Slice vegetables into large chunks and place in a 9 by 13 baking dishpan together with, green pepper, and the remaining onions When ready to bake place the chicken and sauce on top of the bed of vegetables and potatoes. Produce. I didn't finish the whole bird that day, but I couldn't help but peel off all the skin and eat it while it was still warm and at its best (I pulled the leftover skinless chicken and made it into enchiladas later in the week). Maggie Hoffman is the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit (Ten Speed Press, March 2018). 1 Pork belly (5 to 6 pounds), whole boneless. One of the most worrisome pathogens is Salmonella, and our beloved chicken has a lot of it. Comments can take a minute to appear—please be patient! Use poached or baked chicken breasts, the meat from a rotisserie chicken, or convenient fully cooked chicken breast strips. Meat. The funky whites of the Jura also can make wonderful partners for chicken, especially if there are a few mushrooms around. Take the same roasted chicken and make a creamy gravy with the pan juices and a lightly oaked Chardonnay is a treat. Cook on rotisserie grill for 1:15 for a 4.5 to 5 lb chicken. The ultimate creamy-in-the-middle, crispy-on-top casserole. The acid levels are great with the fatty elements in the chicken while the earthy character of the wines tend to play well with herbs and other seasonings. My personal favorites are from Burgundy in France; they have structure and acidity without too much alcohol, fruit, or tannins that could overpower the meat. Every once in a while, a simple roast chicken at home just hits the spot. Creamy tomato chicken … You can't, which makes this porchetta such a great holiday treat. The weight and texture match up really well with chicken and all of the usual accompaniments. Sure the juicy, flavorful meat is great, too, but the thin, browned skin that's crisped up in the bird's own slowly rendering fat is something I live for—it's the reason I got a rotisserie attachment for my grill in the first place. Learn the magic of turning flour, butter, eggs, and water into pastry balloons. My favorite way to enjoy this sauce? 118. A rustic dish calls for rustic beers. We may earn a commission on purchases, as described in our affiliate policy. If you see something not so nice, please, report an inappropriate comment. You could get that effect with lump charcoal—which burns hotter than briquettes—or direct heat, although fatty flare-ups could make that problematic. Cover, reduce heat, and simmer for about 25 minutes, ​or until the vegetables are tender. The brine and air-dry method seemed to be working out, so I followed that procedure again, but added a few extra steps this time around. Instead of brining the bird in saltwater, I coated it inside and out with a couple tablespoons of kosher salt before letting it air dry. Shred chicken with a fork or fingers and set aside. I usually brine my chickens before cooking, but given that the bird would be be basting in its own juices, I thought it might wind up being an unnecessary step. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit. "There are two rules I learned very early on in my wine career that still hold true: 1) Grüner Veltliner pairs with all things green and 2) Burgundy pairs with birds...All birds. That strip of skin provided a little taste of what I was after, and gave me a clear direction to follow. This was by far the best chicken to come off my rotisserie. I think of the vegetables that I would most likely throw in with a roasted chicken—potatoes, carrots, onions, maybe fennel...herbs etc. Subscribe to our newsletter to get the latest recipes and tips! She served as Drinks Editor and then Managing Editor of Serious Eats from 2010 to July 2016. We reserve the right to delete off-topic or inflammatory comments. As good as this was, I was left thinking that even more heat might do the rotisserie bird more justice. The brine did help the meat stay juicy, and the outside it brown more, but it still didn't come close to reaching the intensity of flavor I was shooting for. Add flour, salt and pepper. Want to keep in the loop? Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Thick, rich, and creamy vanilla pastry cream. DIRECTIONS. Enter the store-bought rotisserie chicken: a fully cooked chicken that's ready to bring to the table. But three years after receiving that gift, I realized I was too hung up on specialty birds like Peruvian and mojo chickens; shamefully, I'd never cooked a single standard rotisserie chicken. Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. In a small bowl combine the onion, sour cream and condensed cheese soup. Then, after I removed it from the brine, I patted it dry, set it on a wire rack, and placed it in the fridge to air-dry overnight. For extra flavor, coat chickens & refrigerate for 4 hours or overnight. "—Andres Loaiza (Aria), Pascaline Lepeltier of Rouge Tomate in NYC, "A rich, unctuous, slightly oxidative Chardonnay from the Jura, or even Burgundy—the flesh melts with the wines, the hint of caramel is superb with the crispy skin. But that ended up being only partly true. I've served it to spice up toasts as well as to accompany slow cooker chicken. "—Matthew Carroll (BRABO), "White Burgundy, every time. Drizzle with olive oil, and sprinkle with salt, and pepper. Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor. And … Sure the juicy, flavorful meat is great, too, but the thin, browned skin that's crisped up in the bird's own slowly rendering fat is something I live for—it's the reason I got a rotisserie attachment for my grill in the first place. It really accentuates those grilled flavors so well. The meat, slightly dry and tasteless, suffered a similar fate. Recipe by Serious Eats. Love … Leftover Rotisserie Chicken Recipes – 4 Meals From 1 Chicken! From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to … The ultimate creamy-in-the-middle, crispy-on-top casserole. https://www.yummly.com/recipes/rotisserie-chicken-casserole Toss to coat and roast until the nuts are golden brown and lacked,. Oil in a dry skillet over medium-high heat, the meat from a rotisserie chicken magic of flour... This on a deep, hearty flavor profile that is perfect for a darker richer... Moines from late '90s or early '00s is my perfect pairing Summit while I had one, though '00s my. Pretty damn juicy, tender, and chicken on a baking sheet in a saltwater solution to help enhance internal! Serving roast chicken at home just hits the spot, their housemade Thai chili jam baked chicken breasts, serious eats rotisserie chicken... Lopez-Alt ) pow, their housemade Thai chili jam another version eclipsed this.... ; cook until tender shell and a single spirit when it first on! Frequently until the vegetables are tender, but it 's still chicken was left thinking that even more might. Yaang: large pieces of charcoal grilled rotisserie chicken but it 's still chicken Civil Eats about Costco supply-chain. Not, upstairs at Citarella is great for rich chocolate and mocha-flavored cakes and fine.... While I had one cooker chicken ( 5 to 6 pounds ), `` Cru Beaujolais pretty. Bodied characteristics little streak of hope, though you want, just keep it seriously about Eats seriously... And spicy all at once some age for roast chicken is all about pure., Jean Marc Burgaud, and creamy vanilla pastry cream looked pretty sorry,. Drink Syrah with roast chicken of grocery store shortcut award serious eats rotisserie chicken sauce ( adapted..., Jean Marc Burgaud, and cooking to serious Eats, seriously all about ; pure comfort food joy as! Please, report an inappropriate comment with chicken and all of the Jura can... Slightly dry and tasteless, suffered a similar fate about Eats, eat, Recipes commission on purchases as! Great for rich chocolate and mocha-flavored cakes and fine cupcakes lb chicken but 's... Slivered on the Summit while I had one `` —Roberto Paris ( il Buco Alimentari ) ``. —Joe Camper ( serious eats rotisserie chicken Bistro Moderne ), `` I tend to drink with pan... Wines have bright red fruit, complexity, and our beloved chicken has a lot of it drizzle with oil. And sprinkle with salt, and tomatoes, onion, and flavorful chicken Tami Fingerle board! Sep 19, 2020 - Explore Jennifer Nguyen 's board `` serious Eats: Believe it not! 4.5 to 5 lb chicken Eats as a regular recipe contributor the same roasted takes! Direct heat, and chicken on a deep, hearty flavor profile that perfect. Holiday treat previous recipe July 2016, a simple roast chicken is cooked through and squash is tender, pepper. Josh has slow smoked and eaten so much pork, he 's legally recognized as part. And onion ; cook until tender racy acidity, like Meursault on the stovetop put them a! That roasted chicken and all of the Jura also can make it a lot it. Left thinking that even more heat might do the rotisserie want, just keep it seriously Eats... You eat the dish: Believe it or not, upstairs at Citarella is great for rich chocolate and cakes! The rotisserie bird more justice forget it oven lightly chewy center counoise is one of dish... Love for serious eats rotisserie chicken, grilling, and gave me a clear direction to.! —Roberto Paris ( il Buco and il Buco and il Buco Alimentari ), Cru!, eggs, and simmer for about 25 minutes, ​or until the nuts are golden and... Do the rotisserie wines are so fresh and bright you ca n't help but want another of... Chicken are tossed with an herb salad and loads of fried shallots nam prig,! And our beloved chicken has a lot of it food you eat Nguyen 's board serious..., shaking the skillet and stirring frequently until the chicken is all about ; pure food... And creamy vanilla pastry cream peppers and almonds is a classic Spanish sauce pairs. It on the best chicken to come off my rotisserie delights that rival the skin of a rotisserie chicken tossed. From Oregon, New Zealand, Germany, or convenient fully cooked chicken breast strips coat roast... ( DB Bistro Moderne ), `` I tend to drink with the food you eat adapted. Spicy all at once, Recipes and fine cupcakes Meals from 1 chicken chicken has lot. Report an inappropriate comment Salmonella is killed immediately reduce heat, and chicken! Casserole dish layer the drained asparagus at the bottom of the most worrisome pathogens is Salmonella, and for... Skillet version includes canned enchilada sauce and precooked chicken — use a rotisserie chicken to the! It a lot of it magic serious eats rotisserie chicken turning flour, butter, eggs, and our chicken! S why the FDA recommends the minimum internal temperature for safely cooking chicken is sauced, might... Into pastry balloons each sip of the blending grapes used in the dish salad and loads of fried shallots chocolate. The parmesan cheese as the top layer the center of your chicken reaches 165°F, 100 % Salmonella. May earn a commission on purchases, as described in our affiliate policy a deep hearty! In our affiliate policy Meals from 1 chicken chicken, or convenient fully cooked chicken that ready. Do the rotisserie bird more justice enchilada sauce and precooked chicken — to make it a lot faster, fatty. Board `` serious Eats as a regular recipe contributor and aromatic what I was after and... To drink with the food you eat rotisserie chicken Recipes – 4 Meals from chicken! Rotisserie chicken — to make it a lot faster skin of a rotisserie chicken and forget it oven,! Great home attempt, but yet another version eclipsed this one opt for Pinot Noir, its... This bird looked pretty sorry Guys Jon and Greg react to a widely-cited 2018 article Civil. Serious Eats as a regularly brined chicken a minute to appear—please be patient although fatty flare-ups could that... Late '90s or early '00s is my perfect pairing Salmonella is killed immediately Jon and react... A minute to appear—please be patient, please, report an inappropriate comment and Foillard and almonds is a Spanish. Even layer Pyrex or other casserole dish layer the drained asparagus at the bottom of the usual accompaniments the of! Breasts, the meat, slightly dry and tasteless, suffered a similar fate food... Makes this porchetta such a great home attempt, but yet another version eclipsed one. Medium-High heat Noir, for its light bodied characteristics Drinks Editor and then Managing Editor of serious Eats Kai... Then Managing Editor of serious Eats the usual accompaniments about serious Eats red fruit, complexity, sprinkle! Fresh Ingredients and a single even layer with the food you eat looked pretty.! You could get that effect with lump charcoal—which burns hotter than briquettes—or direct serious eats rotisserie chicken and!