TV-G
S3 • E8    Jun 26, 2011    30m
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Whether you like it fried, roasted, grilled or smoked, we've got a chicken dish you will want to sink your teeth into. Two different styles of Korean fried chicken are the delicious draw at Crisp in Chicago. Approximately 5000 people come to Wright's Farm in Rhode Island on the weekend for their ten dollar, all-you-can-eat roast chicken dinner. Romados in Montreal specializes in Portuguese rotisserie grilled chicken that's slathered with a top-secret sauce. And at Hill Country in New York, chickens and game hens are smoked with Texas post oak and the chickens are dunked in a sticky sweet and tangy barbecue sauce.
Directed by Irene Wong
  • Karine BakhoumSelf - Restaurant Consultant
  • Steve DolinskySelf - Food Writer
  • Amanda FreitagSelf - Chef & TV Personality
  • Chuck HughesSelf - Host, Chuck's Day Off
  • Elizabeth KarmelSelf - Exec Chef, Hill Country Chicken
  • Ian KnauerSelf - Cookbook Author
  • Manuel MachadoSelf - Chef
  • Tamara ReynoldsSelf - Food Writer
  • Art SmithSelf - Co-owner of Table Fifty-Two
  • Mike ThelinSelf - Food Writer
  • Lee Anne WongSelf - Chef
  • Irene WongDirector / Executive Producer

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