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.