noholdsbarred

i would add Hendrick`s gin to the list, it`s my favourite premium gin. curious to see how it stands up. cheers

1000 worth from these two must be good

dont waste your money on this combo. better to have a nice holiday than....

please do list his top picks

i think you should just read the gazette, because this is the most reliable source of dining information we have here in montreal and lesley really knows her stuff.

i always put sheet gelatin in my consomme to give it more body but if you are making a reduction reducing should give the desired body, or good old fashioned monte au beurre.

I think first of all cooking it on the bone is an excellent way to retain moisture not to mention flavour. Most places I've worked roast whole crowns (both breasts on the bone), debone and finish in a hot oven, rest uncovered in a warm spot. Sous vide is an excellent method to retain moisture but lacks the crisp skin of a good roast chicken. For sous vide try soaking it in seasoned buttermilk for a few hours first. Be sure to use a good product that has not been previosly frozen. good luck