CHAPTER FOURTEEN Poultry

BOILED

1. Plain

2. Chicken a la king

3. Chicken and rice, supreme sauce

4. Chicken minced

BRAISED

5. Duck

COLD

6. Chicken Ballotine

7. Chicken Coronation

8. Chicken galantine

9. Chicken Jeanette

10. Duck with oranges

COMPOSITE

11. Chicken pancakes

12. Chicken risotto

13. Turkey pancakes

CURRIED

14. Chicken

FRIED (DEEP)

15. Chicken croquettes

16. Chicken Kiev

17. Chicken, southern fried

FRIED (SHALLOW)

18. Chicken Maryland

19. Chicken supreme with various garnishes

GRILLED

20. Chicken

21. Chicken American style

 ORIENTAL

22. Chicken shop suey

23. Chicken chow mein

24. Deep fried chicken in lemon sauce

25. Deep fried crispy duck

26. Fried chicken and almonds

27. Honeyed chilli chicken

28. Spiced chicken

29. Steamed chicken with mushrooms

30. Stir fried chicken with shallots and onions

31. Stir fried chicken with celery

32. Stir fried chicken with cashews

33. Sweet and sour chicken

PASTRY COVERED

34. Chicken pie (1)

35. Chicken pie (2)

36. Chicken vol-au-vents

POT ROAST

37. Chicken casserole

38. Chicken casserole Bonne Femme

39. Chicken en cocotte Grandmere

40. Chicken Poele Mascotte

SAUTE

41. Chicken saute Chasseur

42. Chicken saute Marengo

STEW

43. Coq au vin

44. Chicken, fricasse

ROAST

45. Chicken

46. Guinea fowl

47. Turkey

48. Duck

49. Goose

The Art of Poultry

INTRODUCTION

1. The term poultry covers any domestic bird that has been bred for the table. Varieties that are commonly available are: chicken, duckling, goose, guinea fowl and turkey. The following detailed handling instructions for chicken can equally be applied to all other domestic fowl.

CHICKEN

2. The most popular poultry produced is chicken. Whether purchased fresh or frozen, whole or jointed, nearly all chicken is "oven ready" that is they have been killed, drawn (eviscerated), plucked and have had their heads and feet removed ready for cooking. It is still possible to obtain fresh chicken that have not been prepared for the oven.

HANDLING

3. Frozen Poultry. Quick frozen (QF) poultry should be transferred from delivery point to freezer immediately on receipt to avoid the danger of thawing. On receipt, frozen poultry should be completely frozen. Check that the packaging around the bird is undamaged and that there is no evidence of bruising or freezing burn; look also for any evidence of defrosting and refreezing: telltale signs of this are ice particles clinging to the inside of the bag or frozen and blood stained water around the bottom of the bird.

Freezer burn: damage caused by long storage and poor wrapping. The result is a removal of juices and moisture leaving greyish-brown spongy areas on the meat.

4. Fresh Poultry. Fresh poultry must be stored in a refrigerator, kept covered to prevent dehydration and used within 3 days of receipt.

5. Cooked Poultry. Cooked poultry should also be stored in a refrigerator and kept wrapped to prevent dehydration and cross contamination. It should be eaten within one day of cooking or if commercially produced, consumed by the eat by date displayed on the wrapping or packaging.

STORAGE TIMES

6. As a guide, the following storage times for frozen, or cooked chicken should be applied when deep freezing:

a. Frozen Chicken ...............................3 months

b. Frozen Chicken joints .....................3 months

c. Boiling Fowl ...................................9 months

d. Cooked Chicken .............................3 months

e. Chicken Livers ...............................2 months

PREPARATION

7. As with all frozen meats, it is essential to ensure that frozen chicken is thoroughly defrosted before cooking. Frozen chicken can be defrosted in its wrapping or unwrapped. As a guide, a 1.5 kg bird will take approx-imately 32 hours to defrost in a refrigerator at 4.5°C. On no account should poultry be defrosted by being plunged into water or have running hot water poured over the carcass. This can toughen the meat and also cause harmful bacteria to multiply.

8. To check that the bird is completely defrosted, remove the wrapping and withdraw the bag containing the giblets from the body cavity. If there are any ice crystals remaining inside the body cavity and the limbs are stiff, the bird will require a further period of defrosting. A lack of ice crystals and flexible limbs indicate a bird ready for cooking.

9. Once thawed, chicken quickly becomes particularly perishable. It should be cooked and consumed as soon as possible.

COOKING

10. Chicken is an extremely versatile meat. Used whole or in portions, on or off the bone, it can be cooked and served in many different ways. It is also a nutritious meat and a good source of protein, iron and several of the B vitamins. Served skinless, it is regarded as a low calorie food which forms the basis for many low calorie diets. White meat when roasted skinless contains only 142 kcals per 100 g. Boiled or poached it contains 163 kcals per 100 g. Dark or leg meat gives only a small increase in calories.

11. Chicken should always be thoroughly cooked. To test for cooking, insert a skewer or the point of a knife right into a joint (thickest part of the thigh). If the juices that run out are clear then the bird is cooked. If there is any trace of blood or discolouration in the juices then the cooking process should be continued for a further period of time, then the meat tested again. Correct observation of weights, cooking times and temperatures should remove any guess-work from the cooking process!

COOKING TIMINGS

12. Various cooking methods can be used and the following table gives approximate cooking times for each method:

Oven Roasting: 1.5 kg: 1¼ hours at 220°C.

Spit Roasting: 1.5 kg: 1 hour, medium fast temperature.

Grilling: 10-15 minutes per side, 10 cm from hot heat

Shallow Fry: 15-20 minutes per side, fairly hot fat.

Deep Fry: about 15 minutes total, fairly hot fat.

Casserole: 30-40 minutes for joints, 1¼ hours for a

whole bird at 180°C

13. Chicken can also be cooked in a microwave oven. Check with the manufacturers instructions regarding defrosting and cooking times. As a guide; before cooking, rub in fat, sprinkle with seasoning and cover with a roasting bag or greaseproof paper. After cooking, allow the chicken to stand or enable the complete cooking process to take place: 5 minutes for joints, 20 minutes for whole birds.

GENERAL POULTRY GUIDE

POUSSIN. Baby chicken, 4 to 5 weeks old and up to 400 g in weight. One bird gives one portion. Roast, spit, roast, grill.

DOUBLE POUSSIN. 6 to 7 weeks old, average weight up to 800 g. One bird gives 2 portions, cook as for poussin.

SPRING CHICKEN. 7 to 8 weeks old, average weight 1 kg. One bird gives 3 portions. Roast.

ROASTING CHICKEN. Also known as a broiler, over 8 weeks old, 1.2 kg to 1.6 kg gives 4 portions, 1.6 kg to 2.4 kg gives 6 portions. Roast, grill, fry, bake or casserole.

BOILING CHICKEN. An older bird, usually a hen after the laying season is over, about 8 months old. Weight up to 2.4 kg. Is meaty but fatty and is best for stews or casseroles. A cheap meat.

CAPON. Young castrated cock bird, which has been fattened for eating and bred for its proportion of good flavoured flesh. 10 to 12 weeks old, 2.4 kg to 3.2 kg. Large roast.

DUCK. Weight 1.6 kg to 2.5 kg. Does not serve as many as a similar weight of chicken due to the high proportion of fat and bone. A 2.5 kg duck will serve 4 portions. Available all year round. Fatty, best roasted but can be braised or casseroled.

DUCKLING. Young duck, 1.4 kg to 1.6 kg. Roasted will serve 2 portions.

GOOSE. Considered by some to be the best of all poultry. A fatty bird with creamy white flesh which cooks to a light brown and has a distinctive flavour. Average weight 2.4 kg to 4.8 kg and serves less per kg than chicken allow 250 g to 350 g per portion raw weight. Available fresh and frozen.

GOSLING. Also known as green goose, not more than 6 months old. Treat as for goose.

GUINEA FOWL. Originally a game bird with grey plumage, with a purple tinge, spotted white, now bred for the table oven ready. Fresh birds should be hung for several days. Flesh firm and creamy white reminiscent of a pheasant. Squabs up to 500 g, chicks up to 900 g, fowls 1.5 kg. Best between February and April but available all year round. Roasting, braising, casserole.

The Art of Poultry

BOILED

1. PLAIN BOILED CHICKEN

8 PORTIONS

Ingredients

Chickens                                                              2 x1.2 kg

Onions                                                                    50 g

Carrots                                                                   50 g

Bouquet garni                                                      1 small

Salt

Method

1. Prepare and truss the chickens. Place them in a saucepan.

2. Cover with cold water, add salt, bring to the boil, skim and add the vegetables with the bouquet garni.

3. Simmer for 45 minutes approximately. Leave in the liquid until required.

4. Lift the chicken from the liquor, remove the skin and cut into portions.

2. CHICKEN A LA KING

8 PORTIONS

Ingredients

Chickens (boiled)                                                 2 x 1.2 kg

Yolks                                                                           4

Sherry                                                                     75 ml

Pimento (tinned)                                                    25 g

Chicken veloute                                                   500 ml

Cream                                                                    125 ml

Butter                                                                      50 g

Salt

Pepper

Method

1. Cut the boiled chicken into small scallops and warm it in a hot butter in a saucepan.

2. Add the sherry, the veloute and seasoning and bring to the boil ensuring the chicken is piping hot.

3. Stir the yolks and cream together and add a little of the boiling sauce to the liaison then add the liaison to the dish. Do not allow the sauce to boil or it will curdle.

4. Cut the tinned pimentos into dice, add them to the sauce and serve.

3. BOILED CHICKEN AND RICE WITH SUPREME SAUCE

8 PORTIONS

Ingredients

Chickens                                                              2 x 1.2 kg

Onions                                                                   200 g

Carrots                                                                   100 g

Bouquet garni                                                      1 small

Margarine                                                              100 g

Flour                                                                       100 g

Cream                                                                    125 ml

Pilaff of Rice                                                        10 portions

Salt

Pepper

Method

1. Prepare the chicken, place it in a saucepan and cover it with cold water, add the salt, bring to the boil, skim and add the vegetables with the bouquet garni.

2. Simmer for 45 minutes approximately then leave it in the liquor until required.

3. Prepare a blond roux with the margarine and flour. Add the cooking liquor gradually to form a smooth sauce. Cook the sauce for 30 minutes. Pass through a conical strainer, reboil then adjust the seasoning and consistency and add the cream.

4. Remove the skin and carve the chicken, place the portions on a bed or rice, mask over with a little of the sauce and serve the remainder separately.

4. MINCED CHICKEN

8 PORTIONS

Ingredients

Chicken (boiled)                                                  2 x 1.2 kg

Chicken veloute                                                   500 ml

Cream                                                                     75 ml

Duchesse potato                                                   400 g

Salt

Pepper

Parsley

Method

1. Remove the bones and skin from the chickens and pass the flesh through a mincer using a medium plate.

2. Boil the veloute, add the minced chicken and reboil.

3. Remove from the heat and add the cream. Adjust the seasoning and consistency and serve decorated with chopped parsley in a border of Duchesse potatoes.

BRAISED

5. BRAISED DUCK WITH PEAS

8 PORTIONS

Ingredients

Ducks                                                                   2x2.5 kg

Button onions                                                        24

Lardons of bacon                                                 250 g

Fresh peas                                                            250 g

Jus lie                                                                   500 ml

Oil

Parsley (chopped)

Method

1. Clean the ducks and partly roast them with the giblets to a golden colour for 30 minutes.

2. Boil the jus lie in a deep saucepan and place in the ducks so that they are three quarters covered.

3. Pour off the fat from the roasting tin, mix the remaining residue with the stock, then add to the sauce.

4. Cover the saucepan with a lid and braise for one hour until the ducks are tender.

5. Blanch and fry the lardons, braise the button onions and blanch the peas in boiling salted water and refresh.

6. When the ducks are tender, remove them from the sauce, and cut them into portions.

7. Place the portions into an earthenware casserole and add the lardons, button onions and peas.

8. Strain the sauce, remove the fat from the surface and adjust the seasoning and consistency.

9. Pour the sauce over the ducks and the garnish. Cover with a lid and simmer for 10 minutes until the peas are cooked.

10. Decorate with chopped parsley and serve in the casserole.

COLD

6. CHICKEN BALLOTINE

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Cooked lean ham                                                   50 g

Pork sausage meat                                                500 g

Pistachio nuts                                                          5 g

Pork back fat                                                          50 g

Carrots                                                                     25 g

Onions                                                                     25 g

Aspic jelly                                                             250 ml

Oil

Salt

Pepper

Method

1. Sleeve bone the chicken, lay it out flat, remove the fillets along the breast and season.

2. Blanch and skin the pistachio nuts, cut them in half lengthways and mix them with the sausage meat.

3. Place half of this into the chicken.

4. Wrap strips of ham and fillets of chicken in thinly sliced back fat and lay lengthways on sausage meat.

5. Add the remainder of the sausage meat, forcing some into the leg cavities from which the bones have been removed.

6. Reform the chicken, and tie it with string.

7. Place the chicken on a bed of roots, season and baste with oil.

8. Cook for 1½ hours in a moderate oven basting frequently.

9. When the ballotine is cooked allow it to cool then stand it in a refrigerator to chill prior to glazing it with aspic jelly.

10. Serve it decorated on a jellied dish and garnished with aspic jelly croutons.

7. CORONATION CHICKEN

8 PORTIONS

Ingredients

Cooked chicken                                                    2x1.200 g

Mayonnaise                                                            500 ml

Apricot halves                                                         100 g

Curry sauce                                                            125 ml

Lemon                                                                         1

Rice                                                                          200 g

Peas                                                                          100 g

Cucumber                                                                  1

Vinaigrette                                                             75 ml

Method

1. Remove the skin and the bones from the chickens and cut the flesh into scallops.

2. Puree the apricot. Squeeze the juice from the lemon.

3. Mix together in a bowl the mayonnaise, curry sauce and apricot puree. The sauce should not have a pronounced or prominent flavour of any of the ingredients.

4. Peel the cucumber and cut it into 5 mm dice.

5. Cook the peas in salted boiling water until tender. Drain and refresh them.

6. Boil the rice, refresh and drain it well.

7. Mix the peas, cucumber, rice and vinaigrette together to a form a rice salad.

8. Combine the chicken with half the sauce and place it on a warm serving dish with the rice salad around the outside.

9. Dilute the remainder of the sauce with the lemon juice.

10. Mask a little of the sauce over the chicken and serve the remainder in a sauce boat.

8. GALANTINE OF CHICKEN

8 PORTIONS

Ingredients

Chicken                                                                1x1.2 kg

Lean veal                                                               400 g

Belly or hand of pork                                          400 g

Egg                                                                             1

Cooked lean ham                                                 100 g

Cooked tongue                                                     100 g

Bacon fat                                                               100 g

Chicken aspic                                                       500 ml

Chicken stock                                                        2 ltr

Method

1. Clean the chicken.

2. Remove the bones from the chicken by cutting length-ways along the back following the bones of the carcass remove the skeleton. Remove the bones and gristle from the legs and wings.

3. Remove the skin as a whole piece from the meat and separate the dark meat from the white.

4. Lay out the skin on a damp cloth with the inside of the bird facing upwards.

5. Separate the fillets from the chicken breasts and put them to one side. Flatten the remainder of the white meat with a cutlet bat and lay it on the skin.

6. Prepare the filling by passing the veal, pork and dark chicken meat through a mincer twice using a fine plate. Add the egg and seasoning and mix together then place half of the mixture in a 150 mm wide strip down the centre of the white meat.

7. Cut the ham, tongue, bacon fat and chicken fillets into 5 mm strips and arrange these evenly on the filling and then cover with the remaining filling.

8. Wrap the filling neatly in the chicken skin and roll it up in a cloth to a cylindrical shape 200 mm long by 100 mm in diameter.

9. Tie the cloth tightly at both ends and place a loose string around the centre.

10. Place the galantine into chicken stock, bring it to the boil and simmer for 1½ hours.

11. Remove the galantine from the stock, untie the cloth, re-roll and re-tie both ends. Press with a light weight until cold.

12. Remove the cloth and decorate the galantine with either chicken aspic or chaud froid sauce for service.

9. SUPREME OF CHICKEN JEANETTE

8 PORTIONS

Ingredients

Chicken supreme                                                 8

Carrots                                                                 100 g

Onions                                                                  50 g

Stick of celery                                                         1

Bouquet garni                                                      1 small

Salt

Chicken chaudfroid sauce                                  1 ltr

Aspic jelly                                                              1.5 kg

Liver Pate mousse                                               400 g

Tomatoes small                                                       8

Asparagus tips                                                        24

Pimento (tinned)

Method

a. Supreme:

1. Peel the onions and carrots, clean the celery.

2. Trim the supremes but do not remove the skin. Cover them with cold salted water, bring to the boil, skim and add the carrots, onion, celery and bouquet garni.

3. Simmer the supremes until cooked then remove them from the stock and allow them to cool before pressing them flat with a light weight. Use the stock to make a chaud froid sauce.

4. Trim the supremes neatly and clean the wings then refrigerate them for one hour before masking them with the chaudfroid sauce. When the chaudfroid sauce has set decorate the supremes and glaze them with aspic jelly.

5. Chill a bombe mould and chemise it with aspic jelly.

6. Decorate the sides with liver pate rolls.

7. Fill the mould with liver pate mousse to within approximately 10 mm of the top and allow it to set.

8. Cover the top with a layer of aspic jelly.

9. Pour a thin layer of aspic jelly onto a round serving dish and allow it to set.

10. Place the liver pate bombe in the centre and surround it with the decorated supremes.

11. Garnish with decorated and glazed tomatoes and asparagus points.

Method

b. Liver pate rolls

Liver pate 200 g

Larding fat 200 g

1. Place thin slices of larding fat 20 cm long by 7 cm in diameter on pieces of clean cloth.

2. Pipe liver pate mixture on to the larding fat approx-imately 20 cm in diameter.

3. Roll the fat around the pate, encase in a pudding cloth and tie at both ends.

4. Place the pate rolls in simmering stock and poach for one hour.

5. Remove the rolls from the stock and allow them to cool slightly, then re-roll and tie them tightly.

6. When they are cold remove the cloth and re-cover with greaseproof paper.

7. Refrigerate and use as required.

10. DUCK WITH ORANGES

10 PORTIONS

Ingredients

Duck (oven ready)                                                 2.5 kg

Liver pate mousse                                                200 g

Orange jelly                                                           500 ml

Mandarin oranges                                                1 small tin

Ham cornets                                                              4

Aspic jelly                                                                 1 ltr

Socle                                                                            1

Oil

Salt

Pepper

Method

1. Place the duck in a roasting dish, baste it with oil, season and cook in an oven at 200°C.

2. Remove the duck from the oven allow it to cool and then remove the meat from the breast.

3. Reshape the breast using the liver pate mousse.

4. Cut the breast meat into thin slices and using a pastry cutter cut the slices into semi-circles from 4 cm to 9 cm in diameter and overlap neatly over the mousse.

5. Pipe liver pate mousse along the centre of the breast and then decorate with mandarin segments.

6. Glaze with aspic jelly on the point of setting.

7. Cut the orange in half and scoop out the flesh and pith.

8. Fill the halves with the orange jelly and allow to set.

9. Decorate the socle with mandarin segments, glaze with aspic on the point of setting.

10. Present the duck mounted on the socle on a jellied serving dish. Garnish with ham cornets and the orange jelly cut into segments and croutons of orange jelly.

COMPOSITE

11. CHICKEN PANCAKES

10 PORTIONS

Ingredients

Pancake batter (without sugar)                            1 ltr

Chicken (cooked)                                                  800 g

Button mushrooms                                               125 g

Supreme sauce                                                     250 ml

Lemon                                                                         1

Butter                                                                        25 g

Salt

Pepper

Method

1. Prepare and cook the pancakes allowing 2 per person. Keep them hot.

2. Cook the mushrooms in acidulated water with a little butter.

3. Cut the chicken into dice, slice the mushrooms thinly, add both to the sauce and simmer for 3 minutes. Adjust the seasoning.

4. Place an equal amount of the filling in each pancake and roll them up sealing the ends.

5. Arrange them on a hot serving dish and serve immediately.

12. CHICKEN RISOTTO

10 PORTIONS

Ingredients

Chicken (cooked)                                                 500 g

Pimento (tinned)                                                  50 g

Onions 50 g

Short grain rice (arborio)                                   400 g

White stock                                                           1.5 ltr

Bayleaf                                                                      1

Butter                                                                     25 g

Oil

Salt

Pepper

Method

1. Cut the chicken into scallops and finely dice the pimento.

2. Peel and finely chop the onions and cook in the oil without colouring.

3. Add the rice, the stock and seasoning and bring to the boil. Add the bayleaf and simmer on a low heat stirring occasionally adding extra stock if the rice becomes too stiff.

4. When cooked the rice should still be moist.

5. Add the butter stir lightly with a fork and serve.

Notes:

1. Do not wash rice for risotto, pick it over carefully and remove any husks.

2. When cooked the rice grains should be nicely firm.

3. A successful risotto cannot be made using long grain patna rices which become fluffy and remain separate after the cooking process.

13. TURKEY PANCAKES

10 PORTIONS

Ingredients

Pancake batter (without sugar)                            1 ltr

Green peppers                                                        125 g

Butter                                                                        50 g

Turkey (cooked)                                                       750 g

Ham (cooked)                                                          200 g

White sauce                                                            250 ml

Grated cheese                                                          250 g

Salt

Pepper

Method

1. Prepare and cook the pancakes allowing 2 per portion.

2. Remove the stalks and seeds from the peppers, shred the flesh and saute in the butter until cooked.

3. Cut the turkey and ham into julienne.

4. Simmer the turkey, ham and peppers in the white sauce for 3 minutes.

5. Place an equal amount of the filling in each pancake and roll them up sealing the ends.

6. Place the pancakes in an oil baking tray, cover with grated cheese and cover in an oven at 200°C.

7. Serve immediately.

14. CURRIED CHICKEN

8 PORTIONS

Ingredients

Chickens                                                              2x1.2 kg

Oil                                                                          125 ml

Onions                                                                  400 g

Curry powder                                                       50 g

Tomato puree                                                       25 ml

Mango chutney                                                     75 g

Apples                                                                     75 g

Desiccated coconut                                              25 g

Chicken stock                                                      750 ml

Bouquet garni                                                      1 small

Salt

Method

1. Cut up the chicken for saute.

2. Colour the chicken in hot oil then remove and drain.

3. Peel and finely chop the onion and fry in the oil without colouring.

4. Add the curry powder and cook slowly for 4 minutes.

5. Peel, core and chop the apple. Chop the chutney.

6. Add the tomato puree, chutney, apple, desiccated coconut, bouquet garni, chicken and the stock. Bring to the boil, season and cook in an oven at 180°C for 45 minutes.

7. Remove the bouquet garni, skim off the fat, adjust the seasoning and consistency and serve with plain boiled rice.

Note: Accompaniments which may be served as side dishes include poppadums, Bombay duck, sliced bananas, sultanas and French fried onions.

DEEP FRIED

15. CHICKEN CROQUETTES

8 PORTIONS

Ingredients

Chicken (boiled)                                                  2z1.2 kg

Chicken veloute                                                   500 ml

Eggs                                                                            5

Flour                                                                       100 g

White breadcrumbs                                              150 g

Salt

Pepper

Method

1. Bring the veloute to the boil and reduce it by half.

2. Remove all the bones and skin from the chickens.

3. Dice or mince the flesh, add it to the veloute then reboil and season.

4. Remove from the stove and stir in 3 of the egg yolks.

5. Turn out into a shallow dish and allow to cool.

6. Divide into 16 equal pieces and mould into balls.

7. Pass the balls through flour, egg wash and breadcrumbs. Mould to a cylindrical shape and deep fry until crisp and golden brown.

16. CHICKEN KIEV (SUPREME DE VOLAILLE KIEV)

8 PORTIONS

Ingredients

Chicken supremes                                                8

Garlic                                                                   1 clove

Butter                                                                   200 g

Lemon                                                                     1

White breadcrumbs                                            200 g

Flour                                                                      100 g

Eggs                                                                         3

Watercress                                                            1 bunch

Allumette potatoes                                            4 portions

Parsley (chopped)

Salt

Pepper

Oil

Method

1. Flatten the chicken breasts lightly. Mix together the butter, salt, pepper, lemon juice, crushed garlic and chopped parsley.

2. Shape the butter into fingers to fit the chicken breasts.

3. Place the butter into the chicken breasts and roll up into an envelope tucking in the ends then pass each supreme through flour, egg wash and breadcrumbs ensuring there is a good seal. Refrigerate for at least one hour.

4. Deep fry the chicken breasts for 6 minutes until golden brown, then drain and serve garnished with watercress and allumette potatoes.

The Art of Poultry

17. SOUTHERN FRIED CHICKEN

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Flour                                                                       100 g

Eggs                                                                            3

White breadcrumbs                                             150 g

Mixed herbs                                                            5 g

Salt

Pepper

Paprika

Method

1. Cut the chicken for saute.

2. Combine the mixed herbs and breadcrumbs.

3. Season the chicken pieces and pass them through flour, egg wash and breadcrumbs.

4. Deep fry the chicken pieces for 5 minutes until crisp and golden brown; finish cooking them in a hot even if necessary and serve.

SHALLOW FRIED

18. CHICKEN MARYLAND

8 PORTIONS

Ingredients

a. Fried Chicken

Chicken (prepared)                                              2x1.2 kg

Flour                                                                        150 g

Eggs                                                                            3

White breadcrumbs                                             150 g

Oil                                                                          125 ml

Streaky bacon                                                      8 slices

Horseradish sauce                                                125 ml

Jus lie                                                                     250 ml

Salt

Pepper

b. Maize Fritters

Sweetcorn                                                             125 g

Flour                                                                       25 g

Egg                                                                            1

Sugar                                                                      5 g

Butter                                                                    50 g

c. Fried Bananas

Bananas                                                                 4

Flour                                                                    40 g

Egg                                                                          1

White breadcrumbs                                           50 g

Oil                                                                        75 ml

Method

a. Fried Chicken

1. Remove the winglets cut off the lower leg bone above the joint and skin the chicken.

2. Cut off the legs remove the bones and flatten the flesh.

3. Take out the wishbone, remove the supremes and flatten them slightly.

4. Season the chicken pieces and pass them through flour, egg wash and breadcrumbs and reshape using a palette knife.

5. Deep fry them for 5 minutes to a golden brown, finish cooking them in a hot oven if necessary.

6. Arrange the chicken on a warm serving dish and garnish with grilled bacon, maize fritters and fried bananas.

7. Serve horseradish sauce and jus lie separately.

b. Maize Fritters

1. Make a stiff batter with the sugar, egg and flour then drain the sweetcorn and add it to the batter.

2. Heat a little butter in an omelette pan and spoon out the mixture into the pain in rounds 5 cm in diameter and fry to a golden brown.

c. Fried Bananas

1. Remove the skin and cut each banana into 2 lengthways. Pass through flour, egg wash and breadcrumbs. Shallow fry the bananas to a golden brown.

19. CHICKEN SUPREMES

8 PORTIONS

Ingredients

Chicken supremes                                                8

Flour                                                                     50 g

Eggs                                                                        3

White breadcrumbs                                          150 g

Jus lie                                                                   75 ml

Butter                                                                   50 g

Method

1. Trim and season the supremes and pass them through flour egg wash and breadcrumbs.

2. Flatten them slightly with a palette knife, and shallow fry them to a golden brown.

3. Serve on a warm dish surrounded with jus lie and masked with a little nut brown butter.

Notes:

1. Appropriate garnishes are:

Doria - Cucumber turned to an olive shape

Marechale - Asparagus heads and slices of truffle

Montpensier - Artichoke bottoms filled with asparagus heads

Richelieu - Slices of truffle and maitre d'hotel butter

Valois - Stuffed Olives

GRILLED

20. GRILLED CHICKEN

8 PORTIONS

Ingredients

Chicken (prepared)                                              2x1.2 kg

Oil                                                                            50 ml

Salt

Pepper

Watercress                                                            1 bunch

Method

1. Split the chicken along the back and remove the spine bones.

2. Flatten it with a cutlet bat and remove the rib bones.

3. Season, brush it with oil and cook slowly under a grill. Then cut it into portions and serve garnished with watercress.

Note: The chicken can also be garnished with any or all of the following: Grilled bacon, tomatoes, field mushrooms and straw potatoes.

21. GRILLED CHICKEN AMERICAN STYLE

8 PORTIONS

Ingredients

Chicken (prepared)                                              2z1.2 kg

Butter                                                                        75 g

English mustard                                                     10 g

White breadcrumbs                                               75 g

Streaky bacon                                                      8 slices

Grilled tomatoes                                                   4 portions

Grilled mushrooms                                              4 portions

Straw potatoes                                                      4 portions

Watercress                                                             1 bunch

Piquant sauce                                                        200 ml

Method

1. Split the chicken along the back and remove the spine bones.

2. Flatten it with a cutlet bat and detach but do not remove the rib bones.

3. Place the chickens in a roasting pan with a little butter, season and roast in a hot oven for 35 minutes.

4. Remove the rib bones brush over with diluted mustard and pass through breadcrumbs. Brush with melted butter and grill to a golden brown.

5. Cut the chicken into portions arrange on a hot dish and garnish with grilled bacon, grilled mushrooms, grilled tomatoes, straw potatoes and watercress.

6. Serve piquant sauce separately.

ORIENTAL

22. CHICKEN CHOP SUEY

10 PORTIONS

Ingredients

Chicken (cooked)                                                 1 kg

Soy sauce                                                             125 ml

Sherry                                                                   50 ml

Bean sprouts                                                        500 g

Onions                                                                   100 g

Red pepper                                                              1

Green pepper                                                          1

Cauliflower                                                          200 g

Cornflour                                                               50 g

Sugar                                                                      50 g

Ground ginger

Oil

Method

1. Cut the cooked chicken in thin slices and then cut 2 cm squares.

2. Marinade the chicken in the soy sauce and sherry for 30 minutes.

3. Wash and drain the bean sprouts, peel and dice the onions, thinly slice the red and green peppers and cut the cauliflower into florets.

4. Stir fry the chicken for 2 minutes, remove to one side and keep hot.

5. Blend the cornflour with a little stock.

6. Stir fry the onions for one minute, add the peppers and cornflour solution and stir fry for a further minute, then add the bean sprouts, sugar and chicken.

7. Adjust the seasoning, add ground ginger to taste and adjust the consistency if necessary with stock.

8. Transfer to a warm dish for service.

23. CHICKEN CHOW MEIN

10 PORTIONS

Ingredients

Chicken                                                                1 kg

Soy sauce                                                             60 ml

Brandy                                                                 60 ml

Cornflour                                                              50 g

Noodles                                                                 50 g

Garlic                                                                   2 cloves

Green peppers                                                      200 g

Oyster sauce                                                         60 ml

Onions                                                                   200 g

Cabbage                                                                 400 g

Spring onions                                                         50 g

Chicken stock                                                      250 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chicken and cut the flesh into matchstick size strips. Place it in a bowl and add seasoning, soy sauce, brandy, half the cornflour and a little oil.

2. Peel and crush the garlic. Shred the cabbage and peel and slice the onions. Slice the peppers and spring onions.

3. Cook the noodles in boiling water for 5 minutes, refresh and drain.

4. Fry the noodles for one minute then remove and keep warm.

5. Fry the garlic and chicken for 5 minutes. Add the oyster sauce, salt, pepper, onion, cabbage and peppers and fry for a further 5 minutes. Add the chicken stock and bring to the boil.

6. Dilute the remainder of the cornflour with a little water, add to the mix in the pan and reboil.

7. Add the spring onions, adjust the seasoning pour the mixture over the noodles and serve in a warm dish.

24. DEEP FRIED CHICKEN IN LEMON SAUCE

10 PORTIONS

Ingredients

Chicken supremes                                                10

Eggs                                                                         4

Cornflour                                                             250 g

Lemons                                                                  4

Rice wine                                                             10 ml

Chicken stock                                                      125 ml

Sugar                                                                     75 g

Sesame oil                                                            10 ml

Custard powder                                                    5 g

Salt

Pepper

Method

1. Trim the chicken supremes and marinade them in rice wine, salt, sugar, cornflour, pepper and sesame oil for 30 minutes.

2. Toss the marinaded supremes in egg wash, coat them evenly with cornflour and then deep fry them to a golden brown. Cut them into bite size pieces and put them onto a serving dish.

3. Blend 5 g of cornflour and all of the custard powder with a little stock and the lemon juice.

4. Boil together the sesame oil, chicken stock, vinegar, seasoning and sugar and chicken with the custard and cornflour paste.

5. Pour the sauce evenly over the chicken and serve garnished with lemon wedges and sprigs of parsley.

25. DEEP FRIED CRISPY DUCK

8 PORTIONS

Ingredients

Duck                                                                    2x1.6 kg

Sugar                                                                       5 g

Root ginger                                                          100 g

Anise seed                                                              5 g

Rice wine                                                              10 ml

Soy sauce                                                              20 ml

Salt

Method

1. Remove all the fat from inside the ducks. Blanch the ducks in boiling water for 5 minutes. Remove and fresh under cold running water and drain and dry them thoroughly.

2. Peel, slice and crush the ginger.

3. Mix the salt, sugar, ginger, anise seed, rice wine and the soy sauce together in a bowl. Marinade the duck for 30 minutes.

4. Steam the ducks for 3 hours.

5. Deep fry the ducks until golden brown, drain off all the surplus oil and cut into portions for service.

26. FRIED CHICKEN AND ALMONDS

10 PORTIONS

Ingredients

Chicken supremes                                                  10

Cornflour                                                                15 g

Chicken stock                                                        125 ml

Light soy sauce                                                       15 ml

Sugar                                                                         5 g

Eggs                                                                             2

Rice wine                                                                15 ml

Bamboo shoots                                                      100 g

Carrots                                                                    200 g

Button mushrooms                                               200 g

Celery                                                                       150 g

Spring onions                                                          150 g

Root ginger                                                               50 g

Oil

Almonds                                                                   100 g

Method

1. Cut the chicken into matchstick sized strips. Mix together in a basin the cornflour, chicken stock, soy sauce, sugar, egg white and rice wine then add the chicken and marinade for 30 minutes.

2. Cut the bamboo shoots, carrots and mushrooms into thin slices. Cut the celery and spring onions into 25 mm pieces. Crush the ginger and blanch the almonds.

3. Heat the oil in a wok or frying pan, add the almonds and fry them to a golden brown. Remove from the oil and put aside. Drain the chicken, add the ginger and fry in the hot oil for 5 minutes then remove from the oil and put with the almonds.

4. Reheat the work or frying pan with oil. Add the carrots and cook them for one minute. Add the bamboo shoots, mushrooms, celery and spring onions and cook stirring occasionally until tender but slightly crisp.

5. Add the chicken and almonds and heat through then add the marinade, bring to the boil and serve.

27. HONEYED CHILLI CHICKEN

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Sugar                                                                        5 g

Root ginger                                                             50 g

Spring onions                                                         50 g

Flour                                                                        100 g

Honey                                                                      15 ml

Cornflour                                                                  15 g

Chilli sauce                                                             10 ml

Lemon                                                                          1

Light soy sauce                                                        10 g

Oil

Salt

Pepper

Method

1. Cut the chicken for saute. Sprinkle with the sugar, salt and pepper.

2. Crush the ginger and cut the spring onions into julienne.

3. Coat the chicken in flour and deep fry it until it is cooked and a golden brown. Remove it from the oil and drain on absorbent paper.

4. Heat the wok with the oil, add the crushed ginger and honey and cook over a low heat for one minute.

5. Blend the cornflour with a little water, add the chilli sauce, lemon juice, soy sauce and salt and add to the ginger and honey. Bring to the boil and simmer for one minute.

6. Add the chicken and toss it in the sauce until it is heated through.

7. Garnish the chicken with julienne of spring onions and serve on a warm dish.

28. SPICED CHICKEN

8 PORTIONS

Ingredients

Chicken                                                                 2x1.2 kg

Dark soy sauce                                                     500 ml

Root ginger                                                             50 g

Five spice powder                                                   5 g

Rice wine                                                               20 ml

Honey                                                                     20 ml

Parsley                                                                     10 g

Salt

Method

1. Peel and chop the garlic and roughly chop the ginger.

2. Half fill a large saucepan with water, add the soy sauce, ginger, garlic, five spice powder and salt.

3. Bring the liquid to the boil and simmer for 2 minutes. Add the chickens, cover and simmer for one minute.

4. Remove the pan from the heat and allow the chickens to stand in the liquid until the temperature of the liquid has cooled to 40°C.

5. Remove the chickens from the liquid and allow them to cool then cut them in half lengthways and place them in a try cut side down.

6. Mix the rice wine and honey in a bowl. Rub the mixture well into the chicken skins and allow them to stand for 2 hours.

7. Deep fry the chicken halves until cooked and golden brown then cut them into portions and serve garnished with sprigs of parsley on a warm dish.

29. STEAMED CHICKEN WITH MUSHROOMS

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Dried Chinese mushrooms                                  50 g

Black fungus                                                            25 g

Root ginger                                                              25 g

Spring onions                                                          50 g

Rice wine                                                                 15 ml

Light soy sauce                                                       15 ml

Oyster sauce                                                            15 ml

Sesame oil                                                                10 ml

Cornflour                                                                  15 g

Parsley

Salt

Pepper

Method

1. Wash and soak the mushrooms in warm water for 30 minutes.

2. Soak and clean the black fungus.

3. Crush the ginger and chop the spring onions.

4. Remove the bones and skin from the chickens and cut the flesh into 20 mm dice.

5. Mix together in a basin the ginger, rice wine, soy sauce, oyster sauce, sesame oil, mushrooms, black fungus and cornflour and salt and pepper. Add the chicken and marinade for 30 minutes then steam for 20 minutes and serve garnished with sprigs of parsley on a warm dish.

30. STIR FRIED CHICKEN WITH SHALLOTS AND ONIONS

10 PORTIONS

Ingredients

Chicken legs                                                         10

Root ginger                                                           50 g

Garlic                                                                    2 cloves

Shallots                                                                  100 g

Onions                                                                    150 g

Sugar                                                                       5 ml

Rice wine                                                               20 ml

Chicken stock                                                       100 ml

Cornflour                                                               10 ml

Oyster sauce                                                          10 ml

Oil

Salt

Pepper

Method

1. Crush the ginger and garlic. Cut the shallots and onions into 10 mm dice.

2. Remove the bones and skin from the chicken legs and cut the flesh into 25 mm dice.

3. Mix together in a basin the ginger, garlic, sugar and rice wine. Add the chicken and marinade for 10 minutes.

4. Heat the oil in a wok, add the onions shallots and chicken and stir fry for 5 minutes, then add the marinade and chicken stock, cover with a lid and simmer until cooked.

5. Blend the cornflour with a little water.

6. When the chicken is cooked add the oyster sauce, cornflour solution and seasoning and simmer for one minute then serve immediately.

31. STIR FRIED CHICKEN WITH CELERY

10 PORTIONS

Ingredients

Chicken supremes                                                10

Sesame oil                                                             10 ml

Rice wine                                                               10 ml

Sugar                                                                       15 g

Light soy sauce                                                     10 ml

Cornflour                                                                15 g

Celery                                                                    400 g

Preserved ginger                                                  100 g

Carrots                                                                   100 g

Root ginger                                                            100 g

Garlic                                                                    2 cloves

Spring onions                                                        100 g

Oil

Salt

Method

1. Cut the chicken supremes into matchstick sized strips.

2. Mix together in a basin the sesame oil, rice wine, sugar, soy sauce, cornflour and salt. Add the strips of chicken and marinade for 20 minutes.

3. Cut the celery into julienne, slice the preserved ginger and carrots. Crush the root ginger and garlic. Cut the spring onions into 25 mm lengths.

4. Heat the oil in a wok and add the crushed ginger, garlic and chicken. Stir fry for 5 minutes until the chicken is cooked then remove it from the oil and keep hot.

5. Reheat the work with oil.

6. Add the celery, carrot, preserved ginger slices, onion and spring onion and stir fry for 2 minutes.

7. Add the cooked chicken, the seasoning and the marinade and simmer for 2 minutes.

8. Serve immediately.

32. STIR FRIED CHICKEN WITH CASHEWS

10 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Sugar                                                                        5 g

Cornflour                                                               10 g

Light soy sauce                                                     10 ml

Green peppers                                                       150 g

Spring onions                                                        100 g

Carrots                                                                    100 g

Root ginger                                                            100 g

Raw cashew nuts                                                  400 g

Rice wine                                                                15 ml

Sesame oil                                                              10 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chickens and cut the flesh into 15 mm dice.

2. Mix together in a basin the sugar, cornflour, soy sauce and salt. Add the chicken and marinade for 30 minutes.

3. Remove the seeds from the peppers and cut the flesh into 75 mm strips. Cut the spring onions into 15 mm pieces. Peel and slice the carrots and ginger.

4. Wash the raw cashew nuts. Place them in a saucepan, cover with water add salt bring to the boil and simmer for 5 minutes, then remove from the heat and drain well.

5. Heat the oil in a wok and deep fry the cashew nuts to a golden brown. Remove the cashews and drain on absorbent paper.

6. Reheat the work with oil. Add the chicken and fry for one minute, then remove from the oil and put aside to keep hot.

7. Reheat the wok with oil add the spring onions, carrots and ginger and stir until fragrant. Add the peppers and stir fry for one minute.

8. Add the chicken, rice wine, sesame oil and seasoning. Toss together until hot then serve immediately.

The Art of Poultry

33. SWEET AND SOUR CHICKEN

10 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Eggs                                                                           2

Cornflour (for chicken)                                        75 g

Pineapple                                                              200 g

Preserved ginger                                                  25 g

Spring onions                                                       100 g

Water                                                                    500 ml

Cornflour (for sauce)                                           10 g

Vinegar                                                                 75 ml

Tomato ketchup                                                   50 ml

Sugar                                                                     50 g

Brandy                                                                 25 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chicken.

2. Cut the flesh into 25 mm dice and season with salt and pepper.

3. Dip the chicken into beaten egg, then into cornflour and deep fry in hot oil.

4. Drain, place on a serving dish and keep hot.

5. Cut the pineapple into 5 mm dice.

6. Chop the ginger. Cut the spring onions into 25 mm lengths.

7. Fry the pineapple and ginger in the oil.

8. Place the water in a saucepan and bring it to the boil.

9. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and then add to the boiling water.

10. Add the pineapple and ginger to the sauce and simmer for 5 minutes, then add the spring onions and pour the sauce over the chicken just before serving.

PASTRY COVERED

34. CHICKEN PIE (1)

8 PORTIONS

Ingredients

Chicken legs                                                        8

Streaky Bacon (Rashers)                                   8

Eggs                                                                      2

Onions                                                                 50 g

Button mushrooms                                          100 g

Worcester sauce

Chicken stock                                                  500 ml

Puff pastry                                                         250 g

Parsley (chopped)

Salt

Pepper

Method

1. Cut each leg in 2 at the joint.

2. Remove the drumsticks and the thigh bones reshape the flesh and set to one side.

3. Hard boil the eggs, refresh, remove the shell and cut them into small dice. (Passing them trough a frying basket works)

4. Peel and finely chop the onions, slice the mushrooms.

5. Thin the rashers with the back of a knife cut in half giving you 16 pieces, wrap a slice of bacon around each piece of chicken and place into a suitable pie dish.

6. Sprinkle with the egg, mushrooms, onion and parsley. Season add a dash of Worcester sauce and add the chicken stock to half the depth of the dish.

7. Cover with puff pastry then egg wash the top and cook the pie in a moderate oven for 2 hours.

Note.

  1. 1 leg per portion
  2. Using suitable sized pies dishes can allow for 1, 2, 4, 8, 12 or 16 portion pies.

35. CHICKEN PIE (2)

10 PORTIONS

Ingredients

Cooked chicken                                                    600 g

Chicken veloute                                                   250 ml

Carrots                                                                  200 g

Onions                                                                   50 g

Peas                                                                       200 g

Sweetcorn (tinned)                                             200 g

Puff pastry                                                           200 g

Egg                                                                         1

Salt

Pepper

Method

1. Remove all the bones and skin from the chicken and cut the flesh into 5 mm dice.

2. Peel and finely dice the onion and cook it in the margarine without colouring.

3. Peel and dice the carrots and cook in boiling salted water until tender.

4. Cook the peas until tender. Mix together the chicken, onion, carrot, peas and sweetcorn. Adjust the seasoning.

5. Place the mixture in a pie dish. Roll out the puff pastry 3 mm thick and cover the pie dish. Egg wash and cook in an oven at 170°C for 30 minutes.

36. CHICKEN VOL AU VENTS

10 PORTIONS

Ingredients

Chicken (cooked)                                                 800 g

Puff pastry                                                            400 g

Button mushrooms                                              250 g

Lemon                                                                     1

Chicken veloute                                                   250 ml

Cream                                                                    50 ml

Salt

Pepper

Method

1. Roll out the puff pastry to 3 mm thickness.

2. Cut out 10 rounds using a pastry cutter 9 cm in diameter. Turn them upside down and using a 7 cm cutter make an incision half way through each round.

3. Lay them on a baking try and egg wash the top then allow them to rest for 15 minutes before baking in an oven at 230°C.

4. Remove the cases from the oven and allow to cool before removing the lids and hollowing out the centres. Retain the lids to place on top of the filled vol au vents for service.

POT ROAST

37. CASSEROLE OF CHICKEN

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Oil                                                                          50 ml

Bacon streaky                                                      200 g

Potatoes (prepared)                                            600 g

Mushrooms                                                          200 g

Jus lie                                                                    250 ml

Parsley (chopped)

Salt

Pepper

Method

1. Season the chicken, baste them with the oil and roast them for 12 minutes on each side at 200°C.

2. Cut the bacon intro strips and blanch and refresh.

3. Turn the potatoes to an oval shape, blanch them and peel and scallop the mushrooms.

4. After roasting the chicken on both sides turn them on to their backs and place the bacon, potatoes and mushrooms into the casserole.

5. Continue to roast until the chickens are cooked and golden brown then remove them from the casserole and cut each one into 4 portions.

6. Pour off the surplus fat from the casserole replace the chicken portions, moisten with jus lie, bring to the boil and serve garnished with chopped parsley.

38. CASSEROLE OF CHICKEN BONNE FEMME

8 PORTIONS

Ingredients

Chickens                                                              2x1.2 kg

Butter                                                                     100 g

Fresh or salt belly pork                                       200 g

Button onions                                                         24

Potatoes (prepared)                                               32

Jus lie                                                                   250 ml

Parsley (chopped)                                                 5 g

Salt

Pepper

Method

1. Season the chickens. Cut the pork into lardons.

2. Fry the lardons in the butter until lightly coloured then brown the chickens in the same fat.

3. Place the chicken and lardons into a casserole, cover with a lid and cook in an oven at 200°C.

4. Turn the potatoes cocotte style. Peel the onions.

5. Fry the potatoes and the onions separately until lightly coloured and add them to the chicken.

6. When the chickens are cooked, remove them from the casserole and cut each one into 4 portions.

7. Strain off the surplus fat and replace the chicken portions in the casserole surrounded by the garnish pour a little jus lie over the decorate with chopped parsley.

8. Stand the casserole with the lid on in a serving dish and serve the remaining jus lie separately.

39. CHICKEN EN COCOTTE GRANDMERE

8 PORTIONS

Ingredients

Chickens                                                              2x1.2 kg

Button mushrooms                                              100 g

Bacon                                                                     100 g

Glazed button onions                                   2 portions

Jus lie                                                                   250 ml

Oil

Parsley (chopped)

Salt

Pepper

Method

1. Season the chickens, baste them with the oil and roast them for 25 minutes on each side at 200°C in an earthenware cocotte then turn them onto their backs reduce the heat to 180°C and cook for a further 20 minutes basting occasionally.

2. Cut the bacon into lardons, blanch and fresh them. Cook the mushrooms in a little acidulated water then drain and keep them hot.

3. 5 minutes before removing the chickens from the oven add the mushrooms, the lardons and the glazed button onions.

4. Pour the surplus fat from the cocotte.

5. Cut each chicken into 4 portions and replace them in the cocotte. Moisten with jus lie, bring to the boil and serve garnished with chopped parsley.

40. CHICKEN POELE MASCOTTE

10 PORTIONS

Ingredients

Chickens                                                              2x1.2 kg

Butter                                                                     100 g

Carrots                                                                   50 g

Onions                                                                    50 g

Celery                                                                     50 g

Olivette potato                                                       32

Artichoke bottom (tinned)                                 200 g

Truffle                                                                     12

Jus lie                                                                   125 ml

Parsley (chopped)                                                10 g

Method

1. Peel the carrots and onions, wash the celery and take a mirepoix.

2. Place 3 roundels of truffle between the skin and breast of each chicken.

3. Season the chickens, fry them in hot butter, colour them and place them in a casserole. Fry the mirepoix to a golden brown and place in the casserole under the chickens. Cook in an oven at 200°C for 1½ hours.

4. Fry the olivette potatoes to a golden brown, quarter the artichoke bottoms and saute them and put both aside to keep warm.

5. Remove the chicken from the casserole and cut each one into 4 portions.

6. Combine the cooking liquor and the jus lie in a saucepan and reduce over heat to the required consistency, then adjust the colour and seasoning.

7. Replace the chicken portions in the casserole, surround them with the warm garnish and strain the sauce over. Garnish with chopped parsley for service.

SAUTE

41. CHICKEN SAUTE CHASSEUR

8 PORTIONS

Ingredients

Chickens                                                                2x1.2 kg

White wine                                                             125 ml

Shallots                                                                     50 g

Mushrooms                                                            200 g

Jus lie                                                                      250 ml

Tomatoes                                                                200 g

Chopped tarragon to flavour

Parsley (chopped)

Oil

Pepper

Method

1. a. Remove the legs from the carcass.

b. Cut each leg in 2 at the joint.

c. Remove the thigh bone and trim the knuckles

from the drumsticks.

d. Remove the wish bone and the winglets.

e. Remove the wings carefully, leaving 2 equal

portions of meat on the breast. Remove the

breast and cut across into 2. Use the winglets

and carcass in stock.

2. Heat a little oil in a shallow pan season the chicken pieces and put them in the pan with the skin side down. Cook over a moderate heat until the chicken is lightly coloured. Turn the pieces of chicken over, colour the other side, then remove the wings and breast.

3. Allow the remainder of the chicken to cook slowly for a further 10 minutes until tender. Place all the pieces of chicken into another pan and keep warm.

4. Peel and dice the shallots, slice the mushrooms and fry them in a little oil. When they are barely cooked drain off any surplus oil and add the white wine and jus lie. Bring to the boil and pour over the chicken pieces and simmer for a further 5 minutes. Concasse the tomatoes, roughly chop the tarragon then remove the dish from the heat. Add the concasse and tarragon, adjust the seasoning and serve, garnished with chopped parsley in a warm entree dish.

42. CHICKEN SAUTE MARENGO

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

White wine                                                           375 ml

Tomatoes                                                              200 g

Tomato paste                                                        50 g

Garlic                                                                   2 cloves

Button onions                                                       24

Chicken stock                                                      625 ml

Mushrooms                                                          250 g

Croutons                                                               8

Oil                                                                        100 ml

Butter                                                                   75 g

Bouquet garni                                                      1 small

Method

1. To prepare the chickens:

a. Cut off the legs and divide each leg into 2 at the

joint.

b. Remove the thigh bone and trim knuckles from

the drumsticks.

c. Remove the wish bone and remove the winglets.

d. Remove the wings leaving 2 equal portions of meat

on the breast.

e. Remove the breast and cut across into 2.

f. Use the winglets and carcasses in stock.

2. Pass the chicken pieces through seasoned flour and saute them in the oil until golden brown then drain off the surplus oil.

3. Peel the onions and the garlic and add these with the tomato puree and bouquet garni to the chicken stock. Bring to the boil then cover with a lid and simmer for 40 minutes.

4. Quarter the mushrooms and saute them in butter, add the wine and pour over the chicken.

5. Continue to cook for a further 20 minutes.

6. Concasse the tomatoes, remove the dish from the heat, add the concasse then serve garnished with fried croutons and chopped parsley in a warm entree dish.

STEW

43. COQ AU VIN

8 PORTIONS

Ingredients

Chicken                                                                2x1.2 kg

Bacon                                                                     100 g

Brandy                                                                   25 ml

Bouquet garni                                                      1 small

Garlic                                                                     1 clove

Button onions                                                        24

Button mushrooms                                               100 g

Red wine                                                                250 ml

Chicken stock                                                        125 ml

Beurre manie                                                          100 g

Heart shaped croutons                                           8

Oil

Parsley (chopped)

Salt

Pepper

Method

1. Cut the chicken for saute, peel and crush with garlic.

2. Cut the bacon into lardons, blanch and refresh them, peel the onions.

3. Season the chicken pieces, fry in the hot oil to a golden brown. Pour in brandy and flame.

4. Remove the chicken from the pan and place in a casserole with a bouquet garni and the garlic.

5. Peel the onions and saute with the mushrooms and lardons in the chicken residue until lightly coloured, then put them aside. Swill out the saute pan with the red wine and chicken stock, add seasoning and pour over the chicken.

6. Cover with a tight fitting lid and cook in an oven at 200°C until the chicken is tender.

7. Transfer the chicken pieces into a warm serving dish and garnish with the onions, mushrooms and lardons. Keep hot.

8. Reduce the cooking liquor by a third and lightly thicken with the beurre manie.

9. Adjust the seasoning then strain the sauce over the chicken, re-heat and serve garnished with the parsley and croutons.

Note: More traditionally this dish is prepared using a freshly killed bird, the blood being used to thicken the sauce.

44. FRICASSEE OF CHICKEN

10 PORTIONS

Ingredients

Chicken                                                                1.2 kg

Butter                                                                   100 g

Flour                                                                     100 g

Chicken stock                                                      1.5 ltr

Bouquet garni                                                      1 small

Button onions                                                        30

Mushrooms                                                           125 g

Lemon                                                                       1

Cream                                                                    75 ml

Egg                                                                              1

Heart shaped croutons                                           10

Parsley (chopped)

Oil

Salt

Pepper

Method

1. Cut the chicken for saute. Peel the onions. Melt the butter in a saucepan, add the chicken and fry to seal without colouring then remove the chicken pieces.

2. Add the flour, cook to a sandy texture, then slowly add the boiling stock. Place the meat into the sauce, add the bouquet garni and the onions and simmer for 30 minutes then remove the bouquet garni.

3. Wash and peel the mushrooms and cut them into scallops. Place in a saucepan with a little lemon juice, seasoning a knob of butter and a little water and simmer for 5 minutes.

4. Strain the chicken and onions from the sauce and keep them warm.

5. Strain the sauce and reduce to coat the back of a spoon.

6. Mix together the egg yolk, cream and a little of the sauce then add this liaison to the sauce and whisk vigorously.

7. Combine all the ingredients together and reheat without boiling or the sauce will curdle. Serve garnished with the tips of the heart shaped croutons dipped in chopped parsley.

ROAST

45. ROAST CHICKEN

8 PORTIONS

Ingredients

Chickens                                                              2x1.2 kg

Brown stock                                                         250 ml

Bread sauce                                                          250 ml

Game chips                                                            100 g

Watercress                                                            1 bunch

Salt

Oil

Method

1. Season the chickens, baste them in oil and roast them for 25 minutes on each side at 200°C then turn them onto their backs, reduce the heat to 180°C and cook for a further 25 minutes.

2. When cooked the liquid from the carcass should run clear.

3. Remove the cooked chickens from the baking dish, allow them to stand for 10 minutes in a warm place before carving.

4. Prepare a roast gravy from the residue and the brown stock.

5. Carve each chicken into 4 portions and serve garnished with watercress and game chips and with bread sauce and roast gravy separately.

46. ROAST GUINEA FOWL

8 PORTIONS

Ingredients

Guinea fowl                                                         2x900 g

Streaky bacon rashers                                          100 g

Salt

Brown stock                                                           250 ml

Bread sauce                                                            250 g

Watercress                                                            1 bunch

Method

1. Bard the guinea fowls with the bacon rashers, stand them on their backs in a roasting dish and roast in an oven at 200°C for one hour basting frequently.

2. Remove the cooked birds from the dish and make the roast gravy from the residue and the brown stock.

3. Carve the guinea fowls into portions and serve garnished with a watercress and roast gravy and bread sauce served separately.

Note: Guinea fowl are usually about the same size as a pheasant but can be as large as a small chicken. All recipes for cooking chicken are suitable for guinea fowl especially casseroles but frequent basting is necessary to prevent the meat from becoming dry.

47. ROAST STUFFED TURKEY

Ingredients

Turkey (Oven Ready)

Parsley and thyme stuffing

Oil

Salt

Brown stock

Chipolata sausages )

Bacon rolls ) for garnish

Game chips )

Watercress )

Cranberry sauce/bread sauce allow 150 ml per portion

Method

1. Remove the wishbone with the point of a sharp knife and place the stuffing in the neck end only. Sprinkle a little salt in the vent.

2. Place the bird on its side in a baking tray, baste with oil and place it in an oven at 200°C for 30 minutes then turn it over onto the other side and roast for a further 30 minutes, basting occasionally.

3. Place the bird onto its back and continue to roast until it is cooked. It is important to baste regularly. If the skin is colouring too quickly cover it with either cooking foil or greaseproof paper. When the turkey is cooked, the juices will run white and the flesh will be firm to the touch.

4. Allow the turkey to rest for 10 minutes prior to carving.

5. Make a roast gravy using the brown stock and the residue from the cooking process.

6. Serve a portion of white and dark meat together on a dish garnished with chipolata sausages, bacon rolls, game chips and watercress.

7. Serve the roast gravy and cranberry sauce separately.

Notes:

1. Allow 200 g per portion.

2. The stuffing may be varied with the addition of sausage meat

3. Chestnut stuffing may be used in place of parsley and thyme stuffing.

4. Allow one chipolata sausage and one bacon roll, one bunch of watercress and 100 g of game chips per portion..

48. ROAST DUCK

8 PORTIONS

Ingredients

Ducks (prepared)                                                 2x2.5 kg

Brown stock                                                          250 ml

Apple sauce or cranberry sauce                           250 g

Watercress 1 bunch

Flour

Oil

Salt

Method

1. Season the ducks, place them on a rack in a roasting dish, prick the skins all over to allow the fat to escape during cooking and roast them for 30 minutes at 200°C. Reduce the temperature to 180°C and cook for a further 2 hours.

2. Boil up any giblets to make a stock.

3. Remove the ducks from the roasting tray, drain them and allow them to stand for 10 minutes.

4. Remove the surplus fat from the pan leaving as much of the residue as possible and combine this with a little flour and then the brown stock and the giblet stock to make a thickened roast gravy.

5. Cut each duck into 4 portions and garnish with watercress.

6. The apple sauce and roast gravy are served separately.

49. ROAST GOOSE

Ingredients

Goose (oven ready)                                              4-5 kg

Sage and onion stuffing                                       500 g

Brown stock                                                         500 ml

Apple sauce                                                          250 ml

Salt

Pepper

Method

1. Prick the skin of the goose to allow the fat to escape during the cooking process.

2. Remove the internal fat from the bird and season the cavity with salt and pepper.

3. Stuff the goose through the vent and rub a little salt over the outer skin then place it on a rack in a roasting dish.

4. Roast the goose in an oven at 200°C allowing 30 minutes per kg plus 15 minutes over, basting frequently.

5. Remove from the oven transfer it to a clean dish and allow it to rest for 10 minutes.

6. Pour off the surplus fat from the roasting dish leaving behind as much residue as possible then make a roast gravy with the residue and the brown stock.

7. Carve the goose and serve apple sauce and roast gravy separately.

Notes:

1. A goose for roasting should not be more than one year old.

2. It is important to remember that the breast meat will cook faster than the leg. Care must be taken to ensure that it does not dry out. If necessary cover the breast with foil.