A restaurant chef's secret weapon for mushroom steak sauce is "Demi-Glace," which is concentrated beef or veal stock that will create a rich, luxurious, meaty flavor that you can't replicate with any seasoning. Made from scratch demi-glace is a laborious task that...
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Roast Split Chicken with Lemony Artichoke Sauce
I don't know about you, but cooking a chunk of meat larger than the size of my head sometimes intimidates me. How do I get the thing to cook evenly? Do I need to rotate it? Breast side up or down? Will it implode like Clark Griswold's turkey on Christmas Vacation? Ah,...