Recipe Exchange September 2006

Slow-Roasted Chicken

Submitted by Wade Simpson, Executive Chef, Paradise Valley Country Club, Paradise Valley, AZ

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006

(Yields 2 servings, including breast, leg and thigh in each serving)

Amt	Ingredient
1	3-lb. chicken
To taste and to total 1/2 cup:
	sea salt
	black pepper
	rosemary
	tarragon
	garlic

Corn Jus:

Amt	Ingredient
3 - 4	ears of corn, cleaned, oiled, seasoned and roasted in a 350 degree oven until brown
1	yellow onion, rough cut
4	garlic cloves
1 - 2	sprigs tarragon
1 quart	chicken stock
2 quarts	demi glace
1 cup	white wine
1 - 2 tbsps.	butter
To taste	salt and pepper

Procedure:

Combine the sea salt, black pepper, rosemary, tarragon and garlic into a dry rub. Spread mixture onto chicken and marinate for at least 48 hours.
Slowly roast the chicken at 185 degrees in a convection oven at 185 degrees until the temperature of the chicken reaches 155 degrees at the breast bone (about 2 to 3 hours, depending on size of the chicken..
Let the meat rest and debone leg, thigh and breast.

Corn Jus:

In sauce pot sautÈ onion, garlic and tarragon in butter on medium heat till onion become transparent.
Deglaze pan with wine and reduce by 1/2, then add demi, chicken stock and roasted corn cobs.
Bring to a boil and turn to a simmer and let simmer for 1 hour.
Strain and and remove corn from cobs and add corn back to demi.
Season with salt and pepper to taste and hold for service.

Plating:

Heat chicken to order in 400 degree convection oven.
Arrange chicken and accompaniments on the plate.
Finish with about 2 ounces of corn jus poured over the chicken.
Garnish with a sprig of tarragon.
Suggested accompaniments are garlic whipped potatoes and asparagus or corn bread stuffing and broccolini.

Be the first to comment on this article.

Post a comment