Sous Chef Series: Michael Petres’ Roast Chicken with Rosemary-Garlic Pan Sauce

Chefs, Meet

“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.


Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting TableSign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *