Francis Lam, a brilliant food writer and the host of the radio show The Splendid Table, interviewed the famous chef Jacques Pepin a few years ago.

Francis asked Jacques: “I noticed in your new book, the very first recipe is for a simple roast chicken: no brining, no spicing, just a hot pan and a hot oven. So, let me ask you, why is a simple roast chicken such an iconic dish for French chefs?”

Jacques answered: “For different reasons. It’s like a hard-cooked egg – something that there is no recovery from if you don’t do it right. It’s so simple, like a bread, when you have a real bread made with flour and water and yeast, and that’s it. It has to be done right. Otherwise, there is no recovery.” Read more…