Free-Range Chicken at Postrio

Common sense isn’t that common, Mom used to say, and seemingly simple dishes often yield the greatest delight—and remind you of home. Wolfgang Puck’s protégés de-bone free-range Shelton’s chickens but leave the two halves intact. The skin is seasoned and sautéed in blended oil (canola and extra-virgin olive) skin side down to begin the crisping. After 12 minutes in the oven, the poultry marvel is served with natural jus. You pick the ratio of crispy skin, moist meat and robust jus with every memorable bite. And don’t forget that locals get a free desert at all of Puck’s restaurants. $27, in the Venetian, 796-1110.



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