This recipes was provided by Michael Cimarusti, Executive Chef at Providence in Los Angeles. You can hear more from Cimarusti on his favorite fish techniques and dock-to-dish philosophy in his conversation with contributor Russ Parsons.
An elaborate preparation for a special meal, you can cook everything except the Brussels sprouts the day before. Reheat the vegetables, blanch the sprouts, and combine them at the last minute. Instead of chestnuts, which I find to be disappointing and expensive (and the canned ones are just too soft), I use walnuts instead.
This simple broth is the cornerstone for many a delicious soup. Even though it involves an extra step browning the bones and vegetables it comes out perfectly clear and appetizingly brown. The trick is adding only enough water to barely cover the chicken.