"I know I should be talking about the rotisserie chicken atChook, a rotisserie chicken spot in the Hale neighborhood. Okay, okay, it’s humanely raised, slow roasted over charcoal, and Australian-inspired—as in, they make their own version of the country’s national condiment, chicken salt! But I’m just going to skip right to the most delicious thing I had in Denver: the booyah stew. It’s chef Alex Seidel’s riff on the Wisconsin dish he grew up with, made with bone broth and bobbing with meat, carrots, peas, and potatoes. He’s dialed in the key ingredients: cooking leftover chicken carcasses in stock for hours until it’s almost muddy looking and incredibly flavorful, and roasting the carrots and celery so they’re caramelized and sweet. My husband ordered this and I couldn’t stop myself from eating most of it (sorry, Travis!)." - ByElyse Inamine
