http://www.nashvillescene.com/bites/archives/2012/08/20/why-bother-ordering-fancy-roasted-chicken-in-a-restaurant Comments On: Why Bother Ordering Fancy Roasted Chicken in a Restaurant? by Lesley Lassiter en-us Copyright 2013 Nashville Scene. All rights reserved. This RSS file is offered to individuals, Nashville Scene readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Nashville Scene. wil@desert.net (Nashville Scene Webmaster) Sat, 18 May 2013 00:00:01 -0500 Sat, 18 May 2013 21:00:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss
But I'm with Vivek and Dana.
Posted by Jack]]> Thu, 30 Aug 2012 18:53:58 -0500 Nashville Scene Posted by Local Foodie]]> Fri, 24 Aug 2012 12:18:03 -0500 Nashville Scene Posted by Angel Roberts]]> Thu, 23 Aug 2012 22:40:29 -0500 Nashville Scene Posted by food person]]> Wed, 22 Aug 2012 17:08:40 -0500 Nashville Scene
A "simple" roast chicken in a traditional continental sense could be very much different from that with which we in the US are accustomed.

Especially if it were "poulet fermier", for example.

I tend to avoid chicken in restaurants where they might be using an industrial product injected with up to 15% of chicken broth, sugar, salt, maltodextrin, etc.

.. that is Not, *at all*, the same as a "natural"* chicken.

* (my own definition; not any industry stereotype.
Posted by a yam what a yam]]> Tue, 21 Aug 2012 18:00:18 -0500 Nashville Scene Posted by Lannae]]> Tue, 21 Aug 2012 17:01:29 -0500 Nashville Scene Posted by Barbara Please]]> Tue, 21 Aug 2012 16:41:55 -0500 Nashville Scene Posted by jim voorhies]]> Tue, 21 Aug 2012 14:13:08 -0500 Nashville Scene Posted by Wallace]]> Tue, 21 Aug 2012 11:35:29 -0500 Nashville Scene Posted by Lesley Eats]]> Tue, 21 Aug 2012 11:17:47 -0500 Nashville Scene Posted by BelleNic]]> Tue, 21 Aug 2012 11:06:44 -0500 Nashville Scene Posted by Terence]]> Tue, 21 Aug 2012 10:25:10 -0500 Nashville Scene Posted by blogofjoan]]> Tue, 21 Aug 2012 10:20:10 -0500 Nashville Scene Posted by VivekSurti]]> Tue, 21 Aug 2012 09:57:55 -0500 Nashville Scene Posted by Lesley Eats]]> Tue, 21 Aug 2012 08:27:15 -0500 Nashville Scene Posted by Wallace]]> Tue, 21 Aug 2012 02:35:21 -0500 Nashville Scene Posted by Local Foodie]]> Mon, 20 Aug 2012 22:11:17 -0500 Nashville Scene I think Tyler Cowen's advice is mostly apt, but I think the roasted chicken proscription is completely out of date.



At a chef-driven restaurant (which is, of course, not the same as "fancy," but it's the kind of restaurant that's most interesting), a chef wouldn't dare put something simple like roasted chicken on the menu unless it's pretty damn great.



I never hesitate to order roasted chicken at chef-driven restaurants.
Posted by Dana Kopp Franklin]]> Mon, 20 Aug 2012 21:29:48 -0500 Nashville Scene Posted by ulikabbq]]> Mon, 20 Aug 2012 21:05:59 -0500 Nashville Scene http://chowhound.chow.com/topics/277684 But that's a very special situation.

Properly roasted chicken is a rarity and a thing of beauty, but average roasted chicken is not worth ordering at an occasional visit to a fine dining establishment.
Posted by Chris Chamberlain]]> Mon, 20 Aug 2012 20:52:47 -0500 Nashville Scene Posted by alexis]]> Mon, 20 Aug 2012 20:14:25 -0500 Nashville Scene Posted by Lesley Eats]]> Mon, 20 Aug 2012 20:06:12 -0500 Nashville Scene lockeland is not even close to $50/plate, nor is it fancy.
Posted by alexis]]> Mon, 20 Aug 2012 19:51:30 -0500 Nashville Scene