Episode Details

Chef Lee Desrosiers’ “Hell Chicken” isn’t just a recipe—it’s a ritual. Slow-roasted over hot coals for over a decade, this backyard campfire masterpiece evolved from Brooklyn weekend experiments into a culinary phenomenon after a New York Times feature. Now based in Sonoma County, he turns live-fire cooking into immersive experiences using a giant rotating rig, letting guests witness the magic. His secret? Organic breeds, salt-only rubs, and a multi-stage process that marries rustic technique with refined flavor—served with simple sides that let the chicken shine. Even his dog Frankie knows the drill.

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