Premium Recipe

Prepare and season

Preheat oven to 425°F (220°C). Pat chickens dry with paper towels. In a small bowl, combine softened butter, minced garlic, chopped rosemary and thyme, lemon zest, 1 tablespoon salt and 1 teaspoon black pepper. Gently loosen the skin over the breasts and rub half the butter mixture under the skin and the rest over the outside. Stuff each cavity with quartered lemon and one-quartered onion piece. Tie legs with kitchen twine if desired.

Roast

Place chickens breast-side up on a rack set in a shallow roasting pan. Drizzle 2 tablespoons olive oil over each bird and rub to coat. Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes depending on size. Baste once after the first reduction in temperature using pan juices or melted butter.

Rest and carve

Remove chickens from oven and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute. Carve into buffet portions (breast slices, thigh, drumstick). Reserve pan juices and strained drippings for chicken jus to serve on the buffet.

Season and sear

Preheat oven to 325°F (160°C). Season short ribs generously with 2 tablespoons kosher salt and 1 tablespoon black pepper, then dredge in all-purpose flour, shaking off excess. In a large heavy-bottomed braising pot or Dutch oven, heat vegetable oil over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Build flavor

Reduce heat to medium. Add chopped onions, carrots and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add tomato paste and cook 2 minutes to caramelize. Deglaze with red wine, scraping up browned bits, and reduce wine by about half, 4–6 minutes.

Braise

Return short ribs to the pot. Add beef stock to just cover the ribs (about 6 cups), then add bay leaves and thyme sprigs. Bring to a gentle simmer on the stovetop. Cover and transfer to the preheated oven. Braise for 2.5–3 hours until meat is fork-tender and falling from the bone.

Finish sauce

Remove ribs from braising liquid and keep warm. Strain braising liquid into a saucepan, skim fat, and simmer to reduce to a sauce consistency (about 10–15 minutes). Taste and adjust seasoning with salt and pepper. Stir in 2 tablespoons butter for sheen. Keep sauce warm for buffet service; reserve 3 cups strained pan juices for service.

Portion

Portion short ribs to buffet-friendly pieces (1 bone per serving or pre-sliced meat). Arrange on buffet chafing trays and spoon warmed sauce over or to the side for guests.

Cook potatoes

Place chopped potatoes and smashed garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain and mash

Drain potatoes and garlic thoroughly and return to warm pot. Warm milk and butter together until butter melts (do not boil). Mash potatoes and garlic using a potato masher or ricer, gradually adding warm milk-butter mixture until smooth and creamy. Season with remaining 1 teaspoon salt and 1 teaspoon black pepper to taste.

Finish and hold

Transfer mashed potatoes to a hotel pan or insulated serving dish. Dot with remaining butter and sprinkle with chopped chives if using. Keep warm on steam table or in low oven (200°F / 95°C) covered with foil until service.

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). On large rimmed sheet pans, toss broccoli florets, baby carrots, sliced red bell pepper and red onion wedges with olive oil, 2 teaspoons salt and 1 teaspoon black pepper until evenly coated. Arrange vegetables in a single layer with space between pieces for even roasting.

Roast

Roast vegetables until tender and caramelized at the edges, about 18–25 minutes, turning once halfway through. Thicker root pieces (carrots) may need the full time; check doneness by piercing with a fork.

Finish and hold

When vegetables are done, remove from oven and toss with fresh lemon juice if desired. Transfer to a warm serving pan and keep covered until service; reheat gently if necessary to maintain temperature without overcooking.

Collect and strain pan juices from both the roasted chickens and braised short ribs. Skim excess fat, then gently reheat the desired quantity of each jus. To finish the sauces, whisk in remaining unsalted butter (about 4 tablespoons) off heat for gloss and richer mouthfeel. Keep sauces warm in small chafing dishes or sauce warmers on the buffet and label accordingly.

For buffet staging: arrange trays so proteins are nearest heat source, place sauces adjacent with ladles, and keep sides in covered pans on steam table to maintain safe temperatures. Provide serving utensils for each item and garnish dishes with chopped herbs (rosemary for chicken, parsley for beef) for visual appeal.