Essay On Roast Chicken

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Roast Chicken INTRODUCTION -Roast chicken is a dish that appears in a wide variety of cuisines worldwide. -The chicken is usually roasted with its own fat and juices extracted during roasting. -Trussing a chicken is an important step in preparing a roasted chicken. It involves tying the chicken with kitchen twine so that the legs and wings stay close to the body. The aim of trussing is to helps it cook evenly since the chicken is more compact. It also helps the tips of wings and legs from burning. Basically, it makes the cooked chicken look more attractive when it is served. OBJECTIVE -Cutting vegetables into mirepoix -Trussing of poultry -Making of roast gravy Methods Ingredients Quantity Chicken, whole Carrots Onions Brown stock Thyme Tarragaon Bay Leaf Chervil…show more content…
• Bring to a boil. • Allow to boil 2 minutes, then drain and set aside. • Use tissue paper to dry potatoes • Heat a cast-iron skillet over medium heat. • Add a little oil • Cover the bottom of skillet with potatoes. • Cook the potatoes until golden brown • Then, transfer to a roasting pan Onions • Place the skillet back on stove over medium heat • Pour in some oil, then add onions. • Sauté until onions become browned and soft. • Then, add cooked potatoes to the onions. • Season with salt and pepper and stir. 20 minutes before the finished time, remove the roasting pan from the kitchen and add the vegetables Cutting of chicken • After roasting the chicken for 45 minutes, pierce the chicken thigh with a skewer to check its doneness • Take the tray out of the oven and transfer the chicken to a board • Remove the cooking twine • Cut down the wings • Cut down between the leg and the breast and pull the leg off • Angle the knife along the breastbone and carve one side off, then the

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