I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. ![]() All I’m saying is that when Rosner talks about chicken, I find good reason to tune in. A year ago she nearly broke the internet when she said she likes to use a hairdryer to get the crispiest chicken skin. ![]() Rosner won a James Beard award for an essay I still routinely quote from to my kids (“but chicken tenders have no terroir!” because we live in opposite land where they don’t like them but I do - but that’s a whole other blog entry) because it delights me so much. Yet the very next evening, so was I, plus twice since then, and likely one more time before this week is out and I have a hunch I will not be alone. I didn’t know I needed a new roast chicken in my life when Helen Rosner, the New Yorker’s roving food correspondent and all-around fascinating person, posted on her Instagram a few weekends ago that she didn’t have her usual vegetables to put under her roast chicken so she was using cabbage instead.
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