The Whole Chicken Recipe
About: This recipe is for a whole chicken and is a great entree to make for any occasion. It serves two generous portions; great for a romantic dinner for two or a family dinner at home with accompaniments. Not only does the recipe create a delicious poultry plate, but the ingredients are nutritious as well, with diced onion, carrots, celery, garlic, thyme, and mushrooms, just to name a few. Using the whole chicken allows picky chicken eaters to enjoy their favorite parts of the bird. With simply prepared ingredients masterfully mixed into a wonderful combination of textures and flavors, The Whole Chicken is bound to be a repeated recipe!
Cook Tip: Before beginning the cooking procedure, dice and measure out all ingredients to ensure each step of the process is completed in a timely manor, so that the meal falls together as intended.
Recipe Info
Servings:
2
Prep Time:
50 minutes
Cuisine:
American
Meal Type:
Recipemealtype object (5)
Main Ingredient:
Recipemainingredient object (48)
Dish Type:
Recipedishtype object (4)
Cooking Method:
Recipemethod object (15)
Season/Occasion:
Recipeoccasion object (12)
Dificulty:
Recipedifficulty object (2)
Vegetarian:
No
Directions
Recipe
- Remove Breast and Wing Quarter from Chicken and Reserve
- Take the 2 Thigh Quarter season with Salt and Pepper and Sear in a hot pan in 1oz olive oil until dark brown on all sides. Remove Chicken from Pan and hold off to the side.
- Sauté Carrot, Onions, Celery and garlic in same pan until brown. Deglaze with White Wine and reduce dry. Add Chicken stock and bring to a boil. Add Chicken thighs back to pan and braise in a 350 degree oven for 20 minute.
- Remove Thigh from liquid and Pull meat from the bone. Discard the bones. Strain the cooking liquid and reserve.
- Sauté Morels in Reaming Olive oil, add chopped liver and hearts. Then add pulled meat and finish with butter and tarragon.
- At the same time sautéed Chicken breast and Fingerling Potatoes in Rendered Chicken fat.
- Place Thigh Meat Ragout on bottom of plate top with Fat Fried Potatoes and Chicken Breast.
Ingredients
1 Whole Chicken
1 Heart and Liver from Chicken
2 C. Dark Chicken Stock
1/4" piece(s) of 1/4 of an Onion diced
1/4" piece(s) of 1 Carrot diced
1/4" piece(s) of 1 Rib Celery diced
1 tsp. Minced garlic
1 bunch Thyme
2 oz. White Wine
2 oz. Morel Mushrooms
3 each Fingerling Potatoes
1 oz. Render Chicken Fat
1 sprig Tarragon
1 oz. Butter
1 oz. Olive Oil
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