Director of Operations, Billy Berkowitz's grandma's recipe!
'Stolen with permission' from Billy Berkowitz, Director of Operations at Max's Bar & Restaurant, in Burlingame, California, the Berkowitz family has shared with us a delicious, old-time family recipe. Berkowitz's Grandma's Honey Roasted Chicken with Tzimmies is a popular dish at the restaurant and this simple recipe will bring back memories of hearty meals cooked in grandma's kitchen!
About the chef: The restaurant business may be in his blood, but Max's Director of Operations, Billy Berkowitz, is one of those rare people who has, for many years now, somehow been able to work amicably and effectively with his father, Dennis. It's a fact neither of them can really explain.
Born in San Francisco in 1968, Berkowitz learned the business from the ground floor as he grew up in his family's first restaurant, Max's Son, which opened in 1978. His parents, who worked around the clock, kept him busy counting money, bussing tables, and restocking the salad bar. The day he earned his driver's license, he was off to work weekends at Max's Opera Café in San Francisco. He started off as the takeout/pantry boy, but soon worked his way through the entire kitchen, mastering every cooking station; from preparation to sautéing.
"Knock on wood, Dad and I see eye to eye about most things," Berkowitz says. "Our new restaurant is where we butt heads a little bit on which directions to take. He says 'table brewed ice tea' and I say 'margarita’, but I've learned so much from him. We have a great relationship overall."
Max's Bar & Restaurant
1250 Old Bayshore Highway
Burlingame, California 94010
Berkowitz's Grandma's Honey Roasted Chicken with Tzimmies is served at Max's Bar & Restaurant for $16.99.
The recipe is for a restaurant serving size of two (SupermarketGuru.com recommends that this recipe could easily serve four).
Berkowitz's Grandma's Roasted Chicken Ingredients:
3 1/2 lbs whole chicken
2 Tsp olive oil
2 tsp Herbs de Provence (can substitute Italian seasoning)
2 tsp seasoning salt
Honey Mustard Glaze Ingredients:
1 cup honey
2 oz spicy brown mustard
1 tsp chopped garlic
1/2 tsp thyme leaves
1/2 tsp tarragon
1/2 tsp cayenne pepper
2 Tbsp jalapeño jelly
2 Tbsp soy sauce (the family prefers Kikkoman)
2 Russet potatoes
1 sweet potato
1/2 cup fresh apricots, chopped
Juice from one lemon
1 tsp salt
1 tsp black pepper
Honey Mustard Glaze Steal This Recipe® Step-by-Step Instructions:
Combine all ingredients and mix thoroughly; set aside.
Berkowitz's Grandma's Honey Roasted Chicken Steal This Recipe® Step-by-Step Instructions:
Rub chicken with olive oil, then thoroughly coat with seasoning mix and salt.
Roast chicken in 350-degree oven until golden brown, about 1 hour (internal temperature should be around 150 degrees).
Start basting with honey glaze every 10 minutes for the next 30 minutes, until internal temperature is around 180 degrees.
Remove chicken from oven and let sit for 10 minutes to settle the juices.
Cut chicken and serve.
Tzimmies Steal This Recipe® Step-by-Step Instructions:
Cube and slice potatoes, onions, and carrots and combine with apricots in 9x13 baking pan.
Add lemon juice, salt, and pepper.
Cook in 350-degree oven for approximately 1 to 1.5 hours until tender.
Chef’s note: To cook the Tzimmies with the chicken, place the uncooked chicken on top of the uncooked Tzimmies and cook together; follow the above method for chicken.