See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

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Course 21: “Roast Chicken”

Course 21: “Roast Chicken”

Pride of the Myhrvold kitchen, a Peking-duck approach for crisp, almost papery skin. Skin is pulled away from flesh to air it out; bird is injection brined and chilled for 3 days, slow-roasted upside down, then finished in a super-hot oven. Served with gravy and confit of vegetables.

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