Friday, September 30, 2011

5th week - Chicken

Top left clock wise: Chicken tenders with chipotle dipping sauce and beer battered onion rings, Roasted Chicken with Gravy, Chicken sauté with garlic mashed potatoes, Wing with SE Asian Style peanut Sauce, and in the center Chicken Fricasse with Broccoli.

Today we butchered chicken. The way the teacher showed us was different from what I learned in high school, and it was a whole lot better this way. The first step is to cut the back bone out. Then you pop the keel bone out of the chest. From there you can take the legs and wings off the body, and debone the breast. Lunch was full of chicken.

Team1: Breast of Chicken Saute with Red pepper coulis, Garlic Mashed PotatoesThe chicken was yummy. I would make it again. The garlic mashed potatoes maybe a tad more flavor. We did not make the red pepper coulis. We made the sauce that was with the chicken recipe. It did contain roasted red pepper though.

Team 2: Chicken tenders with chipotle dipping sauce, Beer Battered Onion Rings
The tenders were my absolute favorite. I did not care for the chipotle sauce. I loved the onion rings.

Team 3: Chicken Fricasse with Sauteed Broccoli Rabe, Curly Endive, Apple & Gorgonzola Salad
This was good as well.

Team 4: Roast Chicken with Chestnut Dressing & Giblet Gravy
The breast meat was maybe a tad dry.

Team 5 : Deep Fried Chicken Wings with SE Asian Style Peanut Sauce, Asian Slaw. The wings were okay. I like my wings wet. The Asian Peanut Sauce was complex in flavor, but heavy in my opinion.

Sorry, for the messy plate. We go around a table as a class and hold our late and get food.It's a bit crowded.

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