It arrives on the table in two separate dishes, and the chicken breast is a showstopper-not because of its presentation, but because of its flavor.
So, what they do at The NoMad for their Whole Roast Chicken for Two, a signature dish that's been on the menu since the place opened in 2012, is cook the white meat and dark meat separately. 'We wanted to avoid that as much as possible.'
'Most roast chickens simply cook whole, and you compromise,' he says. But Daniel Humm, chef and co-owner of Eleven Madison Park and The NoMad in New York and co-author of the new The NoMad Cookbook, has devised a way around it. Nailing one (moist dark meat, for instance) means giving up on the other (tough, dry white meat). No matter which way you carve it, a whole roast chicken's white meat is always going to finish cooking before the dark meat.