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TODAY Food editor Phil Lempert ‘steals’ this bold dish from a unique chef
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In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
This week’s recipe was stolen from Jonathon Waxman, the chef/owner of Barbuto in New York City’s West Village (and now the island of Guadeloupe) as well as the West County Grill in Sebastopol, California. His latest accomplishment is as author of his first cook book: “A Great American Cook”, published in September 2007. His cookbook is a culmination of his culinary vision and love for creating bold flavors with simple ingredients. Jonathan strives to show how fun cooking can be and that there is a great American cook in even the most amateur chef.
Barbuto features a menu that is “aggressively seasonal”, changing almost every day; based on the availability of local farmer's produce.
About the chef: Combining his “less is more” philosophy with fresh, seasonal ingredients, Waxman has influenced the U.S. culinary world for the past thirty-years working alongside and training many of today’s most notable chefs. 
He first stepped into the culinary scene in 1970 when he decided to retire from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. There he was trained and inspired by some of the most notable three-star chefs. Jonathan returned to California to work in renowned kitchens such as Chez Panisse alongside and Michael’s in Los Angeles. Jonathan then took his west coast culinary style east and opened Jams in New York City. With the likes of Julia Child, James Beard, and Wolfgang Puck frequently visiting his new restaurant, Jonathan established himself amongst the most prominent names in the U.S. culinary scene.
Aside from his duties in the restaurant world, Jonathan finds time to work closely with City Meals-on-Wheels, March of Dimes, and the American Cancer Society.
In November 2007, Jonathan opened an outpost of Barbuto on the island of in the heart of the Guadeloupe, where he sources ingredients from local purveyors.
This JW roast chicken is served at Barbuto for $19
Barbuto
775 Washington St
New York, NY 10014
(212) 924-9700
www.barbutonyc.com
Serves 4
INGREDIENTS
Soak the chicken for 5 minutes in a large bowl filled with warm water to cover, to relax the flesh.
Drain and dry the bird thoroughly with paper towels.
Butterfly the chicken by cutting down both sides of the backbone with poultry shears or sharp heavy scissors and removing the backbone (freeze it to use for stock).
Open out the bird, place it skin side up on the cutting board, and press down firmly with the palms of your hands to flatten the bird as much as you can. Pat dry again.
To grill the chicken:
Prepare a fire in a kettle grill, such as a Weber. Fill a chimney starter all the way up to the top with hardwood charcoal. Light the chimney as usual. When the coals are white, dump them out and place the grate over the coals. Wait for 10 minutes.
It is important to begin grilling the chicken with the skin side down — if not, the skin will not crisp well. Liberally salt and pepper the chicken and place it skin side down in the middle of the grill. Cover immediately and open the vent holes in the lid.
Grill for 3 minutes, then turn the chicken 90 degrees, still skin side down, to create crosshatched grill marks on the skin. Cover the grill again and cook the chicken without moving it for an additional 6 minutes.
Turn the chicken over, cover, and grill until cooked through, about 15 minutes; an instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees. (Or you can move the chicken off the direct heat to cook more slowly and give you time to make any accompanying dishes.)
To broil the chicken:
Heat the broiler. Rub the chicken with olive oil, season well with salt and pepper, and place it skin side up in a shallow baking pan.
Place the pan under the broiler 4 inches from the heat source and cook until the skin is perfectly golden brown, 12 to 15 minutes. Turn the chicken over and cook for 5 minutes. Then turn the chicken skin side up again and cook until the skin is really crispy and an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees.
Just before serving, melt the butter in a small skillet and stir in the chopped herbs, along with a little salt and pepper.
Quarter the chicken. Place on a platter, drizzle the herb butter over it, and serve right away.
MANAGE YOUR RECIPES
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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