CHICKEN PRODUCTS
1. Chicken Breast Supremes
CUT USED:
CHICKEN BREAST
COOKING INSTRUCTIONS
1. Pre-heat oven to 160C
2. Place baking paper on a tray
3. Bake in oven for 50 minutes
Serve with Lemon-Parmesan Asparagus
1 bunch asparagus, trimmed
Olive oil
Salt and pepper
Freshly grated Parmesan
Lemon wedges for serving
1. Toss asparagus in olive oil, salt, and pepper.
2. Roast at 400°F (200°C) for about 15 minutes or sauté until tender.
3. Sprinkle with Parmesan and serve with a lemon wedge.
NUTRITIONAL PANEL
2. Chicken Broth
CUT USED:
CHICKEN BONES AND SKIN
COOKING INSTRUCTIONS
Can be used where any recipe calls for stock.
Incorporate into a Mushroom Risotto
500g mixed mushrooms sliced
220g arborio rice
50g shallots finely chopped
1.5L chicken broth
60g butter
100g parmesan
200g spinach roughly chopped
80mL white wine
25mL Olive oil
Salt & Pepper to taste
1. Warm the chicken broth
2. Put olive oil in the pan and cook the onions until softened
3. Throw in the mushrooms and cook until browned
4. Add in the aborio rice and stir until translucent
5. Deglaze with the wine
6. Add one cup of the warmed broth and stir.
7. Allow to absorb into the rice
8. Continue to add stock and allow to absorb until rice is cooked
9. Add in the butter and parmesan and stir until incorporated and creamy
10. Add in the spinach and stir until wilted
11. Season with salt and pepper as needed
12.Top with a sprinkle of parmesan cheese
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4. Chicken Drumette with Mozzarella & Basil Foam
CUT USED:
CHICKEN DRUMETTES
COOKING INSTRUCTIONS
1. Preheat oven at 200C
2. Bake in the ramekin for 30 minutes
3. Allow to cool before serving
Perfect as a snack accompained by Polenta Fries
1. Cook polenta and chill it in a dish, then cut into fries
2. Bake at 200°C until crispy, about 20-25 minutes.
3. Serve with a sprinkle of Parmesan.
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5. Chicken Paupiettes
CUT USED:
BONELESS SKINLESS CHICKEN THIGH
Cooking Instructions as a whole recipe or with suggested side:
1. Preheat your Oven: Set your oven to 180C
2. Sear the Chicken: In a hot pan, heat a splash of olive oil or butter over medium-high heat.
3. Add the chicken paupiettes and brown them on all sides, about 3–4 minutes per side.
4. Bake in the Oven: Transfer the seared paupiettes to an oven-safe dish, and pour 1 cup of chicken stock and 1/2 cup white wine around the chicken.
5. Cook Through: Cover the dish with foil or a lid, and bake for 20–25 minutes, or until the chicken is cooked through and tender.
6. Serve: Rest the chicken for a few minutes before removing the toothpicks or twine. Serve the paupiettes with the reduced sauce from the pan.
Serve with Creamy Potato Gratin
4 medium potatoes (thinly sliced)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp butter
1 garlic clove (minced)
Salt and pepper to taste
Fresh thyme
1. Preheat your oven to 180C
2. In a saucepan, melt butter over medium heat and sauté the minced garlic for 1–2 minutes. Add the heavy cream and bring to a simmer. Season with salt, pepper, and a pinch of fresh thyme.
3. Layer the thinly sliced potatoes in a buttered baking dish, and pour the cream mixture over them.
4. Top with Parmesan cheese and bake in the oven for 45 minutes to 1 hour, or until the top is golden and the potatoes are tender.
5. Rest for a few minutes before serving
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7. Deconstructed Chicken Drumstick
CUT USED:
CHICKEN DRUMSTICK
COOKING INSTRUCTIONS
1. Pre-heat oven to 140C
2. Place chicken drumsticks on a deep oven tray
3. Cook for 35 minutes
Serve with Beetroot and Goat’s Cheese Salad
Lettuce
Beetroot
Goats cheese
Olive oil
Balsamic vinegar
Lemon
Dijon
Walnuts
1. Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated
2. Roughly chop the beetroot and add on top of the salad leaves
3. Add the goat’s cheese.
4. And finish with the walnuts. Season with salt and pepper
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8. Foie gras & Morel Chicken Ballotine
CUT USED:
BONELESS HALF CHICKEN
COOKING INSTRUCTIONS
1. Preheat oven 180 degrees
2. Bake for 40mins.
3. Rest for 15 minutes before carving
Serve with Roasted Quince and toasted brioche
2-4 quince, peeled, cored, and cut into wedges or halves
1-2 tablespoons olive oil
Honey
Cinnamon
1 .Preheat oven to 175C
2. Drizzle quince with a little olive oil. Add honey and sprinkle with cinnamon
3. Arrange the quince pieces on a baking tray lined with parchment paper. Cover loosely with foil and roast in the oven for about 1-1.5 hours, turning halfway through, until tender and caramelized.
4. Serve with toasted brioche
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10. Truffle & Pancetta Chicken
CUT USED:
WHOLE CHICKEN
Cooking Instructions as a whole recipe or with suggested side:
1. Preheat the oven to 190C
2. Arrange on a baking tray some peeled shallots, a few smashed cloves of garlic and a few knobs of butter
3. Bake for 5o minutes
4. Remove and rest for 15 minutes before ready for carving.
Make a jus from the roasting juices to serve
Roasting juices from the trussed chicken (including pancetta, truffle paste, and any pan drippings)
1 Tbsp butter
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup water
Herb stems from the bouquet
1 teaspoon fresh lemon juice
Salt and pepper, to taste
1.Pour the roasting juices including the fat and bits of truffle paste, pancetta, and herb-infused flavors into a small saucepan.
2. If there are browned bits stuck to the roasting pan, deglaze by adding about 1/4 cup of dry white wine to the hot pan. Scrape up all the flavorful bits with a wooden spoon. Pour the deglazed liquid into your saucepan with the roasting juices.
3. Pour in about 1/4 cup of chicken stock to add extra depth to the jus. If you feel the jus needs more volume, you can also add some water (around 1/2 cup), but be careful not to dilute the flavors too much.
4. Add the herb stems from your bouquet to the saucepan. Let the jus simmer gently over medium-low heat for 10-15 minutes to reduce.
5. Once the jus has reduced by about a third and thickened slightly, remove it from the heat. Taste it and season with salt and pepper.
6. Serve the jus on the side or pour it over the sliced roasted chicken breast.
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