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pastured chicken

Edible Houston: Do the Chicken Dance

By Richard Knight

As a chef, I often get the question: “So, what’s your favorite dish?’ Many assume it is something like foie gras, caviar or Wagyu beef, but no. Mine is a humble chicken straight from the farm, cooked sweet and slow. Whilst resting the bird after roasting, I hit the pan with some lemon juice, fresh thyme and adjust the seasoning. Then I serve it up with some crispy roast potatoes and some root vegetables. Perfection.

It is strange, though, that people will choose steak and not flinch about paying top dollar for it. But when it comes to chicken, they will not.

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