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Coming up with the Perfect Restaurant Menu Roast Chicken

April 3, 2013

When Felipe and I were first working on the Comodo menu, we asked ourselves, "Do we need to offer our customers a burger option?" The end result of that conversation was the Pao de Queijo Lambsliders with Chipotle Cream Sauce, probably one of our most popular items. Most recently, we've been toying with the idea of adding a roasted chicken dish to the menu. I know people always say never to order roasted chicken when they eat out, but I beg to differ, especially if that chicken comes with my favorite sides. It's a done deal. So a few weeks ago we began our what-should-we-brine-or-marinate-this-chicken-in conversation with a taste test of sorts. He brined two chickens in his own special mixture and stuffed another one with mushroom buttery goodness. I did mine with yogurt, pepitas, cinnamon, and shallots. A few days later, we roasted them and had our staff do a tasting. We all loved the mushroom, but decided that the dish was better for fall and winter time. Our testers loved how tender the yogurt marinated chicken was, but also enjoyed the flavor of the brine Felipe had worked on. Where are we now in the process? We want that chicken dish on the menu ASAP, so our next attempt will involved brining, and then yogurting-it-up. Do you have a favorite restaurant chicken? What do you like about it? And what Spring sides would you want served with your bird? (Photo: Gourmet/Romulo Yanes)

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