Chef Zakary Pelaccio’s roasted chicken on THE Dish

Lauded as New York's culinary pioneer, chef Zakary Pelaccio is the co-chef and co-owner of the restaurant Hudson in New York. He's put local sourcing at the forefront of the gastro-pub scene and has influenced nose-to-tail cooking.

Pelaccio joined "CBS This Morning: Saturday" to serve up his roasted chicken with salted chilies and cultured butter.

Roasted Chicken with Salted Chilies and Cultured Butter

For the chicken:

Instructions

1. Preheat the oven to 425 degrees.

2. Make sure the chicken is dry and season liberally with salt and pepper all over, including inside the body cavity.

3. Stuff the cavity with aromatics such as garlic, herbs and a halved lemon.

4. Rub soft butter under the skin of the chicken and the meat.

5. Place in the oven and roast for 15 to 20 minutes before lowering the oven temperature to 350 degrees for another 20 minutes.

6. Rotate and baste the bird during the cooking process in order to promote even browning of the skin

Salted Chilies

Instructions

1. Cut chilies into eighth-inch rounds and toss the chills in kosher salt to completely coat them.

2. Place the chills in a chinoise with a bowl underneath to collect any runoff from the dissolving salt and liquid from the chilies.

3. After the salt has mostly dissolved lightly rinse the chilies in water.

4. Dry the chilies off and place into a glass jar.

5. Heat enough neutral oil (to cover the chilies completely) to 325 and pour the oil over the chilies.

6. Allow everything to come to room temperature before use.

For plating

Instructions

1. Serve chicken (whole or cut into pieces) on top of lightly dressed butter lettuce.

2. Serve with a side of cured chili condiment (or garnish chicken with cured chili condiment).

Maple Butter Glazed Carrots

Instructions

1. Liberally salt the carrots. Depending on size, carrots can be cut - carrots should all be about the same size for even cooking.

2. Vacuum seal them in sous vide bags with 1 cup of maple syrup and 4 ounces of butter per bag.

3. Cook them in a regulated water bath at 186.8F (86C) for an hour, until the carrots feel tender to the touch through the bag.

4. Place the bags in an ice bath to allow them to cool.

5. Once the carrots are cool, remove them from the bag and reserve the liquid for creating the glaze.

6. Using 2 ounces of the cooking liquid and 2 ounces of water to reheat the carrots, add a knob of butter to the liquid and reduce everything into a glaze which will coat the carrots.

7. Crisp up lardons of bacon and toss with carrots.

8. Use sorrel (or bloody sorrel) to garnish the carrots. Note: If the leaves are small enough, they can be left whole. If they are large, roll and chiffonade them.

Grilled Bread with Cured Smelts and Soft-Boiled Egg

Instructions

1. Note: Use Pan Au Levain bread, or something similar. Fish & Game bread is essentially a country loaf but denser.

2. Cut a slice of bread about a half-inch thick and saturate it in olive oil. Salt both sides before placing on the grill.

3. Grill until attractive marks are achieved on both sides of the slice.

Soft Boiled Eggs

Instructions

1. Place eggs into cold water, covering them completely with room to spare.

2. Bring them to a boil and let boil for 4 minutes. Note: The timing on this can be trial and error due to the nature of eggs, so test one until you get the perfect egg before doing a batch. It is possible that they might need 5 or 6 minutes.

3. Remove the eggs from the water and place them immediately into an ice bath. While the eggs are still warm, they will be easier to peel.

4. Gently crack the shells completely around the surface and slowly peel them, being careful not to damage the soft whites.

5. Hold the eggs warm in a regulated water bath at 129.2 degrees.

For plating

1. Place pieces of grilled bread on a rustic serving platter.

2. Halved eggs should be placed cut-side up on top of each piece of bread with the gentle oozing bright orange yolk showing. Cured smelts should be strewn attractively over the eggs.

Radish Salad with Cilantro and Vermouth-Poached Spring Onions and Cured Scallop Roe

For poached spring onions:

250 grams water

250 grams vermouth

142 grams vinegar

Instructions

1. Bring the water, vermouth and vinegar to a boil and pour over the onions to pickle them. Let cool before using.

2. Cut the onions to an appropriate size.

3. Shave some of the radishes on a mandolin, cut the other radishes into bite-sized wedges.

4. Char the scallions on the grill and cut them to bite-size batons.

5. Salt and toss all of the ingredients together.

6. Use the pickling liquid to lightly dress salad.

7. Garnish with cilantro leaves.

8. Bottarga should be microplaned on top of salad right before serving

Spaghetti Pie

Instructions

1. Heat up a cast iron skillet and add olive oil and butter.

2. Cook linguini to desired doneness (or leftover pasta works too) and rinse and cool.

3. Add pasta to cast iron skillet and flatten it (should fill up the skillet well). Add butter, if needed, so pasta does not stick too much.

4. Let pasta sizzle on medium heat.

5. Mix about 6 eggs, salt, black pepper, crispy guanciale and grated cheese (cheese should be any local New York/New England hard grating cheese - sheep's milk, grating, firm cheese) in a separate bowl.

6. Once pasta is hot and sizzling, pour egg mixture around and over pasta until it comes up even with the height of the pasta.

7. Turn heat low and let it go for a while - make sure it doesn't burn, it should just be nicely browned and crispy.

8. If it's sticking to the skillet, add more butter around the edges.

9. Flip onto a board, for serving.

Strawberry Vinegar Curd with Turmeric Olive Oil Bisquit

For the turmeric olive oil bisquit:

145 grams AP flour

3 grams baking powder

2 grams salt

50 grams eggs

158 grams sugar

113 grams whole milk

150 grams turmeric

79 grams olive oil

Instructions

1. Preheat oven to 350 degrees. Sift flour, baking powder and salt together.

2. Whisk the eggs and sugar together until the mixture is thickened and the sugar has dissolved.

3. Microplane the turmeric into the eggs.

4. Combine the milk and olive oil.

5. Add half of the dry ingredients and then half of the wet ingredients to the egg, fully incorporating them before adding the rest.

6. Pour mixture into a silpat-lined sheet tray, making sure the batter is spread out evenly and flat.

7. Bake for 15 minutes until golden and a cake tester comes out of the center cleanly.

For the Strawberry Curd

350 grams strawberry juice

150 grams strawberry vinegar

200 grams sugar

500 grams egg yolks

200 grams butter

1 teaspoon salt

Instructions

1. Bring the butter to room temperature.

2. Combine everything but the butter over a double boiler.

3. Whisk until the eggs begin to thicken and set at 168 degrees

4. Cool the mixture to 100 degrees and place in a Robocoupe, pouring in the butter slowly to emulsify it into the curd.

5. Place the curd into a container with a small surface area and allow to set under refrigeration before use.

For plating

Serve a spoonful of curd and then a rectangular slice of the bisquit on top of the curd.

The 50/50

• 50 percent Beefeater or Plymouth gin
• 50 percent Boilly Prat dry white vermouth
• Garnished with a pickled red onion petal on a steel pin skewer