Roast Chicken

Roast Chicken

For 4 Portions

Ingredients

1. Chicken 2.5-3 lb   : 1 No.
2. Oil/ butter   : 60 gm.
3. Brown stock   : 125 gm.
4. Mirepoix   : 450 gm.
5. Fresh thyme   : 1 Spring.
6. Fresh rosemary   : 1 Spring.
7. Salt and pepper   : To taste.

Method

• Season the chicken inside out.
• Put some mirepoix along with the fresh herbs into the body cavity.
• place in a roasting pan on a bed of mirepoix, lightly coat with butter/oil.
• Place in a hot oven 400-450F for approximately 20-25 minutes.
• Reduce heat and cook for a further 20-25 minutes.
• Baste frequently.
• To test if cooked, pierce with a fork between the drumstick and thigh.
• The juice issuing from chicken should not show any sign of blood.
• If using a temperature probe, insert the thickest part of the leg and the temperature should be above 160 F.
• Make roast gravy with the stock and sediments in the tray.
• Roast gravy and bread sauce are served seperately.

Caesar Dressing

For 1 ltr.

Ingredients

1. Egg yolks   : 3 EA .
2. Parmesan grated   : 60 gm.
3. Garlic minced   : 2 tsp.
4. Anchovy paste   : 25 gm.
5. Lemon juice   : 25 ml.
6. Black pepper crushed   : To taste.
7. Worcestershire sauce   : 1 tsp.
8. Vinegar white wine   : 15 ml.
9. Vegetable oil   : 240 ml.
10. Salt   : To taste.

Method

• Place egg yolks in a bowl and mix well until creamy.
• Add oil slowly while beating and emulsion starts to form.
• Continue adding the oil in a slow stream until you have all the oil in it.
• Add the rest of the ingredients and adjust the seasoning.
• Chill dressing until final use.