The final exam in Culinary Foundations II will begin with roasted chicken. Here's the menu and some of the details for how this plate should come together on Thursday:
* Roasted whole chicken, with root vegetables, turned potatoes, sauce nateur and garnish.
For roasted chicken: Heat oven to 400 degrees F. Season chicken inside and out and truss with butcher's twine Lightly butter the exterior, place on an aluminum foil collar to elevate in roasting pan. Roast 10 minutes, then reduce heat to 350 F., and roast for up to one hour, to an internal temperature of 160-165 F.
For potatoes, other vegetables: Tourné 3-5 red potatoes to prep for roasting. Prep root vegetables for roasting: rutabaga, carrot, parsnip, turnip.
When chicken is done, remove and rest it for 15 minutes while roasting potato and vegetables. Degrease roasting pan and make sauce nateur: put mirepoix (onion, carrot, celery) into chicken drippings to brown, deglaze with white wine, add chicken stock and demi-glace, finish with butter.
Carve chicken and pair one leg-thigh with half breast, set atop roasted vegetables. Pour sauce over chicken, add garnish. Serve.
(Photo shows a practice roasted chicken before carving and plating.)