Chicken

General Cooking Instructions

1. Braising
2. Boil/Poaching
3. Baking

1. Braising chicken should be using very little liquid, that way it keeps the delicate flavour.
Sauces accompanying the braised chicken are made from the juice in which it was cooked, strained, the fat skimmed off, finished with the recipe that you like.

A Delicate and Delicious Dish

2. Boiled or poached chicken is cooked in white stock - chicken or veal or light beef stock
It is accompanied by a white sauce, made with the liquor in which it was cooked.
The white sauce is based on roux that has been organised before, add the roux with the juice of the chicken.

3. To bake chicken, clean and truss the birds. Put in a heavy based pan, pour over melted butter or oil, season, and cook quickly for a few minutes over a hot heat.  Finished cooking in the oven, covered and frequently basting with its butter.  Serve with its cooking juices diluted according to the particular recipe.


Indulging.

Today I cooked for a special treat, loved to have fun in my kitchen,  trying a new technique of cooking with the hope to deliver a great dish that the family can enjoy.  I am preparing a poached chicken with a twist, It has a lot of goodness, It's rich in flavours and looking rustic on a plate.  We are indulging ourselves - Susy's Feast-

Susy's Feast
Rustic Poach Chicken Rolls Served with Sage Flower/Tarragon-Brown Butter
Garnished with Roasted Root Vegetables and Stuffed Mushrooms

- Poached Chicken-
Using chicken pieces
- Slice chicken breast and chicken leg fillets in strips- reserve the skin, spice them with mustard, pepper add in some sherry, salt to taste.  Make chicken mousse!.  Have chicken skin's ready, place and spread chicken mousse over it then place the spiced chicken fillet on, roll the surface to enclose the fillets.  Place in a baking paper, turn it lightly then wrap it up in foil to poach.  Poach in light chicken stock over very low heat for eighteen minutes, keep it cool in the stock.
Serve with brown butter with mixed herbs, garnish with earthy baked roots vegetables and mushrooms.
Using the whole bird
- Deboned a whole chicken or half chicken, keep the skin in one piece.

Serving and Tasting

It was a successful dish, it does not only look sinfully rich and delicious, but it's absolutely scrumptious.
Salad leafy greens to follow of course, as the brown butter sauce was rather rich, the salad neutralised the dish.

 Meat dishes for any celebrations, they are excellent and grand.  Eventually, I will do Susy's Feast-Vegetarian, and it is dedicated to Jane, my second daughter, who is a vegetarian.

To do this dish you need to be organised, the chicken can be done a day before.  The vegetables are roasted while mushrooms are stuffed.  The salad greens are washed and placed in a serving bowl.
Reheat the chicken:  cook with butter and herbs, roll it around to warm up.



I did have fun.

Until next time, next post.
Susy