Personal Observations:
At the beginning of class, Chef did a quick demo on the various ways of breaking down, or fabricating, a chicken. Since chicken is a high risk food, we did all the fabrication for the week on the first day. Each person in our group had a whole chicken to break down into 8 parts. Two wings, two thighs, two legs, and two breast halves. The left over bones we put into a pot to make chicken stock. It seems to me like we are always using various stocks in all our productions.
One of the first things my group did was make the marinade for the chicken breast, and let the chicken marinade over night. We didn’t add the wine or lemon juice until first thing then next day, since we didn’t want the acids to denature the chicken. We also started on our red pepper butter so that it had time to rest and get solid before we used it the next day.
So on day one our production assignments were to do the Poached Breast of Chicken with Tarragon sauce, Chicken Fricassee, Mashed Potatoes, and Glazed Pearl Onions. The Pan-Fried Chicken was by far my favorite dish. The mashed potatoes were very good, and the pearl onions were very sweet and not what I expected.
The next day we pan-fried chicken w/ pan gravy, grilled the marinated chicken breast, sautéed the chicken with garlic and basil, made the Duchesse potatoes and the glazed carrots.
Chef comments:
On day one Chef said that all the chicken we cook very nicely and was very moist and tender. The sauces had nice flavor, and the mashed potatoes and glazed onions were very good.
On day two Chef said that the grill chicken and duchesse potatoes were a little dry, and the carrots were wilted, but everything else was good. Also that the pan gravy could have been seasoned more. It should stand out on its own too.
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