The New Yorkerのインスタグラム(newyorkermag) - 7月26日 23時06分

"For me, the best roasted bird is scarcely roasted at all," Bill Buford writes. "It is poached until it is almost cooked through, and finished, as fleetingly as possible, in a hot oven or on a rotisserie, if you’re lucky enough to have one." At the link in our bio, watch Buford demonstrate, with the help of his sons, a perfect poached-and-roasted chicken. Plus, get his recipe to try it yourself.

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