THE CHEW COHOST CARLA HALL ON TRUSTING YOUR GUT

image: CarlaHall.com

image: CarlaHall.com

Carla Hall, a cohost on The Chew and owner of Carla's Southern Kitchen in NYC, seems born to cook, but --surprise!--she didn't go to culinary school until she was 30. 

"I was a CPA and hated it," she said in Cosmopolitan. "I was afraid to still hate my job at 40, so I quit. But try out cooking before you quit," she warned. "Moonlight. Shows like Top Chef glorify this business, but it's physically taxing, and you work when everyone's off."

It's a tough gig, but it's definitely proven to be Carla's calling. 

"I make food that's unapologetically me," she said. "You can be awesome and authentic at the same time."

 

Asian Roasted Chicken

INGREDIENTS

Serves 2 to 4

1/2 cup basil

1/4 cup mint

1 clove garlic

2 scallions

2 teaspoon chopped ginger

1 serrano chile, chopped

1 lime; 2 teaspoon zest for marinade

1 1/2 teaspoon salt

1 teaspoon honey

1/4 cup olive oil

1 2 to 3 lbs. free range chicken

PREPARATION

1. Chop basil and mint in a food processor or chopper. Add all other ingredients except oil. Pulse until smooth, then add oil. 

2. Pat chicken dry and season inside. Rub 3/4 marinade on; let stand for 30 minutes. 

3. Preheat oven to 450 degrees. Bake chicken 55 to 70 minutes on a rack. Let it rest.

4. Pour the remaining marinade on the bird. Squeeze on lime juice just before serving.