LCBO Food & Drink Autumn 2021

TWISTS

CHRISTINA’S GO-TO LEMON-&-BUTTER- ROASTED CHICKEN

Recipe on page 172

Chef Christine Mast, formerly at Two Sisters

Vineyards twosistersvineyards.com

For a butter-basted bird, go with an equally buttery barrel- aged Chardonnay. Malivoire Estate Grown Chardonnay VQA VINTAGES ESSENTIALS 573147, $19.95 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.” “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

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.

By Amy Rosen | 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.

79

FOOD & DRINK AUTUMN 2021