Herb Roasted Chicken


Yield: 8 Servings        Serving size: ¼ chicken

Ingredients:

2 Chickens, Whole, cleaned

8 Ounces Unsalted Butter

4 Cloves Garlic, minced

2 tablespoon Rosemary, minced

Paprika, to taste

Cayenne pepper, to taste

Salt, to taste

Black pepper, to taste

Method of Preparation:

  1. Gather all ingredients and equipment
  2. Preheat oven to 400ºF.
  3. Melt butter in a sauce pan over medium heat. Add garlic and rosemary to sweat flavors into butter.
  4. Remove from heat and season with paprika, cayenne pepper, salt, and black pepper.
  5. Season chickens with herb butter and truss.
  6. Roast chickens at 400ºF then drop temperature to 350ºF after 15 minutes or when the chicken is golden brown.
  7. Roast until chicken reaches an internal temperature of 165ºF.
  8. Rest chicken before carving,

Origin:

This Dish is a South American dish using South American techniques. South America was widely influenced by Indian, African, European, and Asian culture. Popular countries of South America include Brazil, Peru, Chile, Argentina and many other countries. Similar to Caribbean cuisine, common ingredients include coconut, rice, and bananas. Other flavor profiles of South America include avocado, cilantro, nuts, corn, and pumpkin. They are known for using barbequing, grilling, braising, stewing, and baking as their cooking methods.

Roasting is a Dry heat cooking that is most commonly done in an open flame (sometimes called a pit), oven, or a Rotisserie as long as the product is elevated. The product is sometimes trussed for presentation as well as even cooking. Once product reaches the proper internal temperature, carry-over cooking is used by letting the product rest.

Observations:

Day 4 is our second day of production. It was my personal first day involved in plating dishes. I was in charge of plating the grilled pork tenderloin, black beans and rice, and grilled vegetables. During production, my group and I worked on the herb roasted chicken, grilled vegetables, and tomato butter. Our opening duties were: set up the pot sink, replace green scrubbies, and set up compost buckets. Our closing duties were: wash pots and pans, Drain and wash pot sink, and scrub the floors in mop sink area.

Overall, I think our group improved greatly compared to day 2, and 3. On Day 2 everyone was still getting use to the class and confused during our closing duties. On Day 3 we were confused as the first team to be sous chefs and during closing duties one of my group members was one of the only people who were constantly cleaning the entire time while many students stopped cleaning with the assumption that we were done with closing duties. On Day 4 everyone in our group were constantly looking for something to do during closing duties. During open duties however, we set up our station before we took our opening duties into consideration. Even though we started our MEP early I still feel that we could improve on our mise en place as well as time management. My goal for Day 5 and 6 is to control my organization and time management as well as constantly find something to do during the entire time from opening duties all the way to closing duties.

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