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Old 04-16-2008, 11:06 AM   #11
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Location: USA, Oklahoma
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Originally Posted by ChefJune View Post
I will be making it Sunday as part of my Roast Chicken Thesis Tasting dinner. (there will be two other preps of Roast Chicken.

I LOVE Roast Chicken. really looking forward to Sunday!
What I would give to sit in on this presentation. I love to see how other professionals prep and roast chicken.

I love Roast Chicken (might have to make the subject of this thread soon). The only thing that prohibits me from making Roast Chicken very often is the fact that with all the kids, one chicken, even a 7-pounder, just doesn't cut it. TWO 7 lb birds will cut it, but don't expect any leftovers.

Originally Posted by jennyema View Post
I bet he buys very good chicken for one -- that usually makes a world of difference in any chicken dish. So I'd recommend not using Perdue or anything like that.

I bet he brines his chicken, too, but am not sure.

He almost certainly marinates it in the mustard mixture and doesn't just coat it and roast.

There are other things, technique-wise that a chef in a professional kitchen would do (more like the other recipe I posted) that contribute to making his chicken such a hit.
One major difference is in prepping food for restaurant service and most importantly, prompt service. I severely doubt the chef is cooking the chicken from cold raw. That would be about a 1 1/2 - 2 hour ticket time, which is completely unacceptable. Odds are, the chef is par-cooking the chicken, then finishing it in a really hot oven to reheat the birds and to brown them. When I've done roast chicken halves, we always par-cooked the birds, then placed them on a "sizzle platter", popped them into a 500 degree F oven, and baked for about 15 - 20 minutes, or until the bird is hot. If the skin isn't browned, into the salamander to brown and crisp the skin.

Editted to add: I just hit the link for the second recipe. I noticed there is an option for prepping ahead and reheating. Odds are, this is what Chef Hamersley is doing for service, or something really close to it.

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Old 06-24-2008, 04:23 PM   #12
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gonna post here, no need to start a new post

a friend asked me for recipes. she is very young and wants to know how to cook which is why this may seem juvenile.
I made up this and sent it to her.
thought I'd post it here, on a thread about roasting chickens. hope it's okay to add to this post [with this].
if not, MODS delete please.

Baked chicken
1 good sized chicken [whole] rinsed in water [*innerds taken out] patted dry with paper toweling , chicken, not talking about the innerds right now.
2 lemons cut in half
2 stems of rosemary
salt and pepper
olive oil
poultry seasoning
white wine
After you dry chicken off, salt and pepper the inside of the chicken and the outside. Rub down the chicken with a mixture of half melted butter and half olive oil, say 1 tablespoon of each one. Massage the bird on the outside real well with the fat mixture over the salt and pepper, then dust the bird with poultry seasoning. Put the halves of lemons in the bird cavity and the sprigs of rosemary too.
Now, preheat the oven to 350. Put the bird in a baking dish breast side up, on a trivet if you have one, cause it keeps it up off the bottom of the hot baking dish. If not, no biggie. Place a cup or 2 of white wine in the bottom of the dish, so as to let it soak in the moisture of the wine and flavor it only a tiny bit, bake uncovered 1 hour or until thermometer reads *160, take it out, cover it with foil, to let rest and let the juices distribute in the bird. Let sit for 1/2 hour so it reaches the temp of 180 on the thermometer, making it safe. then slice and enjoy with your gravy.
*For gravy:
[saved innerds, put in saucepan with salt and pepper, cover completely with water, lid on, cook low about an hour until well reduced.]
In new saucepan, place 2 tablespoons of butter and 2 tablespoons flour and let melt and blend.
Add salt and pepper and stir, then slowly add in the liquid from the neck/heart/gizzard/liver etc of the innerds.
Just the juice, a cup only at most, and stir until it's thick. it won't thicken completely until it reaches a boil.
Roasted garlic mashed Potatoes:
Take a head of garlic, a big piece of foil, put a teaspoon of olive oil over it and salt and pepper, and bake in toaster oven or regular oven, completely wrapped up tight in the foil, @ 350 for 30 minutes. Let cool. When recipe says add the roasted garlic, simply squeeze out the 3 largest cloves that roasted, into the potato mixture. They are so soft they'll fall into the potatoes with ease. Garlic skins won't go in, the garlic falls out of the skins when squeezed.
Scrub 6 medium sized potatoes [5 inchers] red, white, yukon gold, whatever kind you have
leave skins on
cut into chunks
in saucepan... put potatoes, cover with cold water, add 2 Tablespoons salt, boil them until fork tender.
Drain water, place hot potatoes back into saucepan, add 3 tablespoons butter, 4 tablespoons sour cream, 4 tablespoons milk, generous salt and generous pepper, 3 cloves of the roasted garlic head, 1/2 cup shredded mozzarella cheese, chopped up chives. Use an old fashioned potato masher, mash away and when all are incorporated together.
They're now ready for your gravy.

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