Culinary Arts Blog
Last week in shop I practiced my senior nocti practical which is Chicken Chasseur. The actual test will take place in the spring. This involves breaking down a chicken and preparing chicken chasseur. I hope you enjoy the pictures and descriptions below. Here is a picture of us with our mis en place which is 2 chicken breast,1 tomato concasse,1 tablespoon minced shallot,3 mushrooms sliced,1 tablespoon chopped tarragon,6-8 oz chicken stock and 1 oz of whole butter. Picture of breaking down the chicken. Cutting the bone and the skin off the chicken. Another picture of cutting the chicken. Now the chicken is in a saute pan with some olive oil. So the chicken is cooking and once the skin is browned flip it over and sear the other side for 2 minutes. Next you add you add the chicken stock the chicken back in the oven for 10 to 12 minutes. Then you place it back on the stove and add the mushrooms, minced shallots, diced tomatoes, and fresh tarragon and butter. Now it is cooking and almost done.
0 Comments
Leave a Reply. |
Author
|