Quantity I – Roast Chicken with Natural Gravy – 1/16/13

This was the first dish we learned how to make and I was pretty disappointed. It tasted good in the sense that if you apply heat to meat and a little seasoning, flavor happens. It was dull and uninspiring. To top it off, the colors were bland and that plate might be the worst plate I’ve ever seen. We never used them again, thank goodness!

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Roast Chicken with Natural Gravy, Mashed Potatoes and Cauliflower a la Polonaise.

I am proud of the fact that I learned how to truss a chicken.

Roast Chicken with Natural Gravy

  • -1 chicken, 3-3 ¬Ĺ lb
  • TT salt
  • TT pepper
  • As needed oil or butter
  • Mirepoix:
  • 1 oz onions
  • .5 oz carrots
  • .5 oz celery
  • .5 qt chicken stock
  • 2 tsp cornstarch
  • 2 tsp stock
  1. Clean chicken.
  2. Season the inside of the chicken.
  3. Truss the chicken.
  4. Rub the outside with oil or butter.
  5. Place mirepoix in roasting pan. Place rack over mirepoix and place chicken on rack.
  6. Place chicken in oven preheated to 375.
  7. Heat for 45-60 minutes.
  8. Remove chicken and place in warm holding.
  9. Set roasting pan on range and brown the mirepoix.
  10. Add the strong stock and deglaze pan. Boil until reduced by 1/3
  11. Strain using china cap and cheesecloth.
  12. Quarter chicken and serve with gravy.

Mashed Potatoes

  • 3 potatoes
  • 1 oz butter
  • 2 tbsp cream
  • As needed milk
  • TT salt
  • TT pepper
  1. Peel and eye potatoes and cut them into uniform sizes. Simmer in salted water to cover until tender.
  2. Drain and let potatoes steam dry.
  3. Use food mill to grind potatoes down.
  4. Beat in butter, then cream.
  5. Add enough milk to bring potatoes to proper consistency.
  6. Add S/P to taste.

Cauliflower a la Polonaise

  • 1 head of cauliflower
  • Bread crumbs
  • Hard Boiled Egg white
  • Yolk
  • Parsley
  1. Gently boil cauliflower
  2. Mix together ingredients and top to serve.