Luckily we had a talented cast who did that as well. You know, as a director all you want from an actor is somebody who stays present, someone who’s listening, somebody who reacts, somebody who knows the story and Zack did that. I think his gift as an actor is staying present. Schwartz: “I give him more credit than he gives himself. What was the process like for you prepping for the role? He’s going from the inside of this institution to the outdoors and like a new beginning.” The way that’s written, it’s like Zack’s rebirth. So, we thought that was like the coolest prison escape story and sort of applied that to Zack with a little bit of a rebirth. Schwartz: “ a story about actually lathering up and slipping out through prison bars in county jail. It’s much quieter - just him and his roommate (Bruce Dern) - and he coats himself up with oil before quietly slipping through the window. Let’s talk about his actual escape and the stark contrast to the opening scene’s plan. He really loves to give his all and we got exactly what we wanted.” We spear-tackled him onto a really big pad and I remember him wanting to go more because he knew he could do it better, and we actually ended up getting it on the fifth or sixth time better. Tyler Nilson: “When we were writing the script, we really did our best to tailor it to Zack’s strengths. Then, the thing that I think he did really well with was the dropping of facial expressions of the eyes and then committing to the run out. And Zack was pretty good with all that stuff. That was the first scene that we shot with Bruce Dern and there was a lot of choreography. Of course, a little truffle shaved on top wouldn't have hurt, but you can't have everything.Michael Schwartz: “It was great.
#BUTTERY FILMS SKIN#
Even without the butter, the skin was divine and the meat moist. It was a sight to behold.Īs it rested, we sautéed the mushrooms in the chicken drippings and a glug of red wine, made a simple salad, and sat down to eat.
It had achieved the same deep caramel color as Humm's bird. 45 minutes later, we removed the bird from the oven. (I usually hate to use margarine, but it helped the stuffing achieve the desired consistency.) We stuck some garlic and lemon in the cavity, trussed the bird, sprinkled everything with salt, and put it in a 380 F oven. We toasted the challah and pulsed it in the food processer to make bread crumbs, then mixed in chopped rosemary, lemon zest, a little olive oil, and a knob of margarine, and pushed it all under the skin. If there's one thing to say for kosher cooking, it's that it forces you to avoid the heavy French style I learned in culinary school. Instead of recreating a chicken fricassee out of the leg meat, a recipe that called for heavy cream, butter, and mushrooms, we decided to make a red wine mushroom sauce to go on the side. (Oh, of course! Just throw in any old truffle scraps you have lying around.)Īt the kosher butcher, we picked out a nice bird and some challah, which we'd use in lieu of buttery brioche.
We also had to nix the "truffle scraps" Chef Humm called for. It proved impossible to find kosher foie gras in New York City on short notice (one butcher had carried it years ago, but it had been so expensive that he'd kept it in his unrefrigerated safe, which led to problems). I quickly realized that the recipe would have to be tweaked, not only for reasons of kosher law, but also for financial and pragmatic ones. Other than the unusual step of stuffing a bread-crumb-and-butter mixture under the skin, the procedure was straightforward. Chef Humm demoed the chicken on Martha Stewart, to rampant applause from the middle-aged women in the crowd, and posted the recipe (sans foie gras) online. Its meat, basted during cooking as butter melts under its crisp, caramel-colored skin, is so succulent that when I ate at the restaurant I was sure Humm made the dish using high-end techniques that I couldn't replicate at home. This chicken is a thing of beauty and culinary prowess that Chef Daniel Humm serves at his four-star restaurant Eleven Madison Park. Tossing reason aside, I decided to reinvent the foie gras, brioche, and butter-stuffed chicken so it would abide by kosher law. The day I got hold of the most decadent roast chicken recipe I'd ever seen, I was slated to cook dinner at a friend's kosher kitchen, where meat and milk cannot mix. To try Sophie's kosher roast chicken with rosemary-lemon stuffing and a red wine pan sauce, click here.
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