The fried yardbird chicken at Marcus Samuelsson’s Red Rooster is the most satisfying of all the dishes at the popular Harlem restaurant, thanks to its candy-like crust and well-chosen accompaniments of spicy collard greens and mace gravy. Samuelsson channels his Ethiopian roots to make this chicken stand out, using a berbere spice blend on his chicken before frying it twice. He also adds coconut milk to the buttermilk, and tosses bunches of rosemary in the frying oil.
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