Roast Chicken with Natural Gravy

Portions: 24 Portion size: 1U chicken

Portions: 24 Portion size: 1U chicken

U.S.

Metric

Ingredients

6

6

Chickens, 3—312 lb

(1.4-1.6 kg) each

to taste

to taste

Salt

to taste

to taste

Pepper

as needed

as needed

Oil or butter

Mirepoix:

6 oz

175 g

Onion, medium dice

3 oz

90 g

Carrots, medium dice

3 oz

90 g

Celery, medium dice

Procedure

1. Remove giblets from chickens. Check inside cavities to make sure they have been well cleaned. Reserve giblets for other use.

2. Season the insides of the chickens with salt and pepper.

3. Truss the chickens (see Figure 12.3).

4. Rub the outside of the chickens with oil or butter (butter promotes faster browning). Season the skin with salt and pepper, as it will be served with the meat.

5. Place the mirepoix in a roasting pan. Place a rack over the mirepoix, and place the chickens breast down on the rack.

6. Place the chickens in an oven preheated to 450°F (230°C). After 15 minutes (not longer), turn the heat down to 325°F (165°C).

7. When the chickens have been in the oven for 45-60 minutes, turn them breast side up. Baste with the fat in the roasting pan and finish roasting. Total cooking time is about 112 hours.

8. Remove the chickens from the roasting pan and hold them in a warm place for service.

3 qt

3 L

2 oz

60 g

2 floz

60 mL

to taste

to taste

to taste

to taste

Strong chicken stock Cornstarch or arrowroot Water or stock, cold Salt

Pepper

Per serving:

Calories, 350; Protein, 45 g; Fat, 17 g (45% cal.); Cholesterol, 105 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 140 mg.

Per serving:

Calories, 350; Protein, 45 g; Fat, 17 g (45% cal.); Cholesterol, 105 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 140 mg.

9. Set the roasting pan on the range over high heat and brown the mirepoix well, but do not let it burn. Pour off the fat.

10. Add the stock to deglaze the pan. Boil until the gravy is reduced by about one-third. Degrease carefully. See Figure 13.1.

11. Stir the starch with the cold water or stock. Stir it into the gravy. Bring to a boil and simmer until thickened.

12. Strain into a bain-marie, using a china cap lined with cheesecloth. Season carefully with salt and pepper.

13. Quarter the chickens, or carve them as shown in Figure 13.2. Serve a quarter chicken with 2 oz (60 mL) gravy.

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