“I know it sounds boring,” apologizes Michael Petres, executive chef at St. Louis’ Brasserie by Niche, “but I eat roast chicken a couple of times a week.”
Brined, trussed and cooked at high heat, the bird he shares with the latest edition of the Sous Chef Series provides a foundation for days’ worth of dinners. It also ensures that Petres always has a supply of chicken stock in the freezer. Nominally gussied up with fresh herbs and a smear of softened butter on the skin, if this is what an uninteresting dinner looks like, we’ve never been so happy to be bored.
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