How to Make Eleven Madison Park’s Roasted Chicken

How to Make Eleven Madison Park’s Roasted Chicken

Eleven Madison Park, one of New York’s few restaurants to be awarded three Michelin stars, unveils its long-awaited “Eleven Madison Park Cookbook” today, on 11/11/11. Kitchen warriors will be pleased to hear that chef Daniel Humm and general manager Will Guidara haven’t toned down the recipes a bit. Be prepared to track down black truffles, edible gold dust, liquid nitrogen, and whole lobes of foie gras—and to navigate cooking instructions that can sound like chemistry experiments. But if you don’t know an immersion circulator from a channel knife, don’t worry—the oversized, photo-heavy book doubles as a gorgeous coffee table topper.

Chef Daniel opened the doors of Eleven Madison Park’s kitchen to show Bookish how to make one of the recipes from the book, the Roasted Chicken with Truffles and Leeks. It’s as delicious and decadent as it sounds—yeah, we had it for lunch that day—but, as chef Daniel explains in the video, there are ways to make this dish work in any kitchen.

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