Local Chef’s ‘Hell Chicken’ Might Be a Taste of Heaven on Earth
How does chef Lee Desrosiers make his New York Times-recognized "Hell Chicken" so mind-blowingly delicious? The devil, as the saying goes, is in the details.
How does chef Lee Desrosiers make his New York Times-recognized "Hell Chicken" so mind-blowingly delicious? The devil, as the saying goes, is in the details.
Brined in buttermilk, dredged in flour and given a nice hot oil bath, there’s nothing quite like fried chicken.
A fried chicken feast with sides to crow about at Petaluma's Chicken Pharm
I may have seen a cloud this week, but if I did, I don't remember it. Really, our weather has been impossibly nice. And really, it ought to worry me - the lack of rain, the risk of budbreak before a frost - but it's hard not to simply soak in it, the whole of our little wine country valley like some great, tickly bubble bath of pea shoots and sunlight.
A family works to save their Sonoma County farm, Gleason Ranch, by raising heritage poultry. Will it work?