"Chef Greg Proechel ambitiously set out to make the best chicken in the city when he opened Le Turtle in the Lower East Side in 2015, which he has since left. But given that the whole roasted bird for two still sells out every night, he was clearly on to something. The kitchen prepares the Sasso breed, which eventually gets theatrically presented over smoking hay, with a laborious 42-hour salt and sugar brine before roasting at three different temperatures, resulting in juicy meat and skin that’s a marvel of texture." - Paul Schrodt
Photo by Daniel Krieger
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