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Recipe on page 172
at Two Sisters
"A good roast chicken is everything," says
chef Christine Mast, who left Kitchen 76,
the restaurant at Two Sisters, early this
year. She loves how warm and comfort-
ing it is. It never disappoints, and you'll
have leftovers for days. "Soups, sand-
wiches-it's a big at-home meal for me."
Chef Mast understands some people
find roasting a chicken intimidating but
says a little bit of knowledge goes a long
way. "Roasting it whole retains the juices
and helps marry all the flavours." Letting
it rest is also key. And don't be afraid of
fat, from both the butter and the skin.
"Fat helps build flavour, retain juiciness
and mellow acidity. It just evens every-
thing out and makes it super delicious."
Three of a kind
A trio of acclaimed Niagara chefs gets
creative with whole chicken, giving it a modern
spin as a hero ingredient for anytime meals.
For a butter-basted
bird, go with an
equally buttery barrel-
BY AMY ROSEN I PHOTOGRAPHY BY JAMES TSE
The wines of Ontario's bucolic Niagara region reflect the perfect simplicity
of the area, in much the same way that perfectly roasting a chicken brings
out the best in the bird. We asked three winery chefs for their homiest roast
chicken recipes--best enjoyed, naturally, at home with a nice bottle of wine.
Malivoire Estate Grown
VINTAGES ESSENTIALS 573147, $19.95
FOOD & DRINK AUTUMN 2021