Variations

Roast Herbed Chicken

Place 3-4 parsley stems and a pinch each of tarragon and marjoram in the cavity of each bird.

After turning the chicken breast up in the roasting pan, rub the skin with chopped parsley, tarragon, and marjoram.

Roast Chicken with Gravy

Save 4 oz (125 g) of the fat skimmed from the juices and make a blond roux with the fat and 4 oz (125 g) bread flour. Beat the roux into the juices and simmer until thickened.

Roast Chicken with Cream Gravy

Prepare as in basic recipe, but use only 11/2 qt (1.5 L) chicken stock. Boil until reduced to 1 qt (1 L) and strain (step 9). Add 1 qt (1 L) hot milk and thicken with 8 oz (250 g) blond roux. Finish with 4 fl oz (125 mL) heavy cream.

Roast Chicken with Natural Gravy; Whipped Potatoes, Glazed Root Vegetables, Roasted Garlic, Peas

Figure 13.1 Preparing pan gravy.

Figure 13.1 Preparing pan gravy.

(a) Remove the rack of cooked poultry from the (b) If the mirepoix is not already browned, set it (c) Deglaze the pan with stock. roasting pan. over a burner to brown it. Degrease the pan.

(d) Bring to a simmer and cook until reduced by about one-third. Stir in a starch slurry or a roux to thicken. Simmer until the desired texture is reached.

Figure 13.2

Carving roast chicken.

(e) Strain the gravy.

Figure 13.2

Carving roast chicken.

(a) Place the chicken on a clean, sanitary cutting board. Cut through the skin between the leg and the breast sections.

(b) Pull the leg away from the body of the chicken with the fork. Using the knife, cut between the thigh bone and the hip to separate the leg completely.

(c) Hold the chicken steady by bracing the backbone with the fork. Cut through the breast between the two halves, just to one side of the keel bone.

(a) Place the chicken on a clean, sanitary cutting board. Cut through the skin between the leg and the breast sections.

(b) Pull the leg away from the body of the chicken with the fork. Using the knife, cut between the thigh bone and the hip to separate the leg completely.

(c) Hold the chicken steady by bracing the backbone with the fork. Cut through the breast between the two halves, just to one side of the keel bone.

(d) Pull the breast section away from the bone. With the knife, cut through the joint where the wing bone is attached to the body. Separate the breast and wing section completely from the carcass. Repeat steps (a) through (d) on the other side of the chicken.

(e) Cut the wings from the breast portions and cut the drumsticks apart from the thighs.

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