A Tale of Two Chickens [restaurant review]
Dominique Theval, of Dominique’s Kitchen in Redondo, roasts five chickens each day . Photos (CivicCouch.com) One of the main reasons for dining out is there’s something you love to eat, but not to cook. A prime example is roast chicken, which is just about everybody’s favorite everyday meal. To do it right so that the interior is moist and the skin isn’t rubbery takes not only practice, but time and patience. In the modern working world we’re almost all short of time, and experience suggests that many people have a deficit of that latter commodity. We like our desires to be met before we even know what we want. In the case of roast chicken there are plenty of people trying to fill that need. Have you noticed that the roast chickens at the supermarket are always near the front of the store, where you can see them from the check stand? All roast chickens are not created equal, though. Those birds at the store that have steamed under a hot lamp in a plastic container will be mushy and greasy compared to a bird that just left the oven or rotisserie. As with everything else, there’s a tradeoff between quality and convenience. The South Bay has many places to get roast chicken hot and…
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