At Justus Drugstore in Smithville, Missouri chef Jonathan Justus cooks what he calls “country food on steroids.”

November 18, 2014

At Justus Drugstore in Smithville, Missouri chef Jonathan Justus cooks what he calls “country food on steroids.” A good example is his cured sausage-stuffed chicken leg. Justus starts by making a forcemeat of hand-chopped chicken giblets, livers and hearts. He soaks the forcemeat in milk, then adds curing salts, chopped cipollini onions, wild juniper berries, ginger and candied orange peel bits. He rolls the mix into a boned chicken leg and sous vides it. It’s served with quinoa, mustard seed-roasted cauliflower and a sauce called “triple black” made with black locust flowers, wild blackberries and black pepper.

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