Tuesday, October 26, 2010

Chicken, Pilaf, and Vegetables. Oh, My!

Phase 2, Week 5, Day 22

Le Rotir or to roast. Just like your Thanksgiving turkey. No more puttitng the turkey in at 7 am on Thanksgiving morning and letting it go low and slow all day. That's why it's dry people. Follow these steps to a super moist roasted chicken.

  • After Trussing  and seasoning the chicken pop it in the oven at 425 and let it brown. 
  • Once browned tent w/ aluminium foil and turn down the oven to 350
  • Cook until it's done. About 160 and juices run clear, because the chicken will continue to cook after it's been removed from the heat.
We also did a pan gravy, apparently we are not supposed to use the "G" word, at culinary school it's Jus Lie. Basically, pan drippings and stock heated to a simmer and LIGHTLY thickened with a slurry of cornstarch and water.

The dish was finished off with Green Bean Saute (again) and Rice Pilaf.

Result: Pretty good (I get that a lot). Chicken was barley done. There was an issue with the ovens due to the electrical storm last night and it took FOREVER to cook. Could have been a bit browner skin and you don't want to cover the crisp skin w/ the Jus Lie. Apparently, I didn't learn from the night before...... Oh, well....

One Complete Meal, Pantry to Plate in 1.5 hrs.

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