with you of a dish we do as a part of the class. This is the first complete meal our students make. Herb Roasted Chicken with Pan Gravy, Pureed Potatoes and vegetable.
Herb Roasted Chicken with Pan Gravy
Yield: 4 servings
1 ea 3-½
pound young chicken
2 Tbsp Herbs,
mixed (thyme, rosemary, savory, tarragon, oregano, basil)
Salt,
as needed
Pepper, as needed
⅔ cup Mirepoix,
small dice
4 ½ Tbsp Flour
3 cups Chicken
stock
Wash chicken and dry thoroughly with paper towels.
The dryer the skin is, the crisper the skin will be.
Season the cavity and exterior with salt, pepper and herbs.
Season the cavity and exterior with salt, pepper and herbs.
Truss the bird.
Place bird breast side up on rack and place into a 425° oven
Roast for 60 minutes and remove from oven to check internal
temperature.
To check the temperature, place thermometer in the middle of
the thigh.
Roast until an internal temperature of 165 degrees is reached.
Return to oven to finish cooking as needed.
Allow the chicken to sit, covered with aluminum foil, for at
least 20 minutes before carving. This
allows for carry over cooking and for the juices to retract back toward the
center of the bird.
While the bird is resting, make the gravy.
Place the roasting pan on the stove and allow the pan juices
to boil gently for about 2 minutes.
Remove all but about 4 tablespoons fat.
Mix in flour and stir with a spoon.
Cook stirring until the flour starts to brown.
Add the mirepoix and cook stirring for about 2 minutes.
Add the chicken stock (cold) all at once and whisk until
smooth.
Bring to a boil and reduce heat so gravy simmers.
You may wish to transfer the gravy to a small sauce pan to
finish cooking.
Simmer for 20 minutes, and strain, if desired.
Adjust seasoning and serve with portioned chicken.
There you go. A nice meal for a cool rainy day/evening or anytime for that fact.
I hope you enjoy.
My thanks to one of my students for the photo.
Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh
Bon Appetit Ya'll
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