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Poele of Chicken

Poele of Chicken   2 each Chicken, Fryer, trussed to taste Salt to taste Pepper 2 ounces Fresh herbs, asst. 4 ounces Clarified butter Matignon; 3 ounces Slab bacon or smoked ham, small dice 6 ounces Onions, small dice 3 ounces Celery, small dice 3 ounces Carrots, small dice 2 teaspoons Garlic, chopped 8 ounces Mushrooms 4 ounces White Wine 1 quart Demiglace 4 ounces Tomato concassee 2 teaspoons Fresh herbs ast., chopped   Servings/Yield: 4 servings

1.Season chicken cavities with salt and pepper and herbs. Truss chickens and season the outside with salt and pepper. 2.heat half of the butter in a roasting pan that is large enough to hold the birds without crowding. Saute the bacon until fat is rendered. Add the diced onions, celery, carrots and saute until they begin to brown. Add the garlic and cook for one more minute. 3.Place the truss chickens on top of the matignon. Baste them with the remaining butter. Cover with a lid and place in a 325 degree oven until done approximately 1-12 hours, basting the chicken with fat from the pan every 20 minutes. Remove the lid for the last 30 minutes of cooking and allow the chicken to brown lightly 4.Remove the chicken from the pan and allow to rest in a warm place. Place the roasting pan on the stovetop. Remove a small amount of fat from the roasting pan and use it to saute the onions. Bring the liquid in the roasting pan to a boil. Remove and excess fat or scum with a ladle. Add the wine and reduce by half. Add the demiglace and bring to a simmer. Adjust the thickness of the sauce. Add the mushrooms, tomatoes and remaining chopped herbs. Bring to a simmer and adjust the seasonings. 5.Carve the chickens and serve with a portion sauce and vegetables.   Source Chef Jeff

Hungarian Goulash

Hungarian Goulash 2 pounds Onions, medium dice 2 fl. oz Lard or vegetable oil 4 tablespoons Hungarian Paprika 1 tablespoon Garlic, chopped ½ teaspoon Caraway seeds to taste Salt ½ teaspoon Black Pepper 1 quart White Stock 4 ounces Tomato Paste 5 pounds Beef stew meat, 1-1/2 in. cubes Servings/Yield: 9 servings

1.Saute the onions in the lard or oil, browning lightly 2.Add the paprika, garlic, caraway seeds, salt and pepper, mix well. 3.Add the stock and tomato paste. Bring to a boil, then reduce to a simmer. 4.Add the meat and continue simmering until the meat is very tender approximately 1-1/2 hours. 5.Adjust the seasoning and serve. Source Chef Jeff

Dicing Vegetables

Check this out! knife skills

http://www.youtube.com/watch?v=3YU1IBLypo0

Coq au Vin

Coq Au Vin   2 each Chicken, 2.8 to 3 lbs each as needed Flour to taste Salt to taste Pepper 1 fl. oz Butter, clarified 4 fl. oz Brandy 1 each Bouqet garni 6 each Garlic Cloves, peeled and crushed 24 fl. oz. Red Wine 16 fl. oz. Chicken Stock 4 ounces Bacon lardons 18 each Pearl onions, peeled 10 each Mushrooms, medium, quartered as needed Beurre manie   Servings/Yield: 8 servings | 16

1.Cut each chicken into eight piecesand dredge in flourseasoned with salt and pepper. 2.Heat the clarified butter in a 12-inch braiser; brownthe chicken in two or three batches. 3.Addthe brandy and ignite. When theflame dies, add the bouquet garni, garlic, wine and stock. Bring to a boil, then reduce to a simmer. 4.Cover the pan and simmer untl the chicken is tender, approximately 40 minutes. 5.In a separate pan, saute the bacon until the fat begins to render. Add the onions and saute until they begin to brown. Cook thebacon and conions covered, over low heat, until the onions are tender; Add the mushrooms and cook them until tender. 6.Remove the chicken from the pan and adjust the sauce's consistency with the beurre manie. Strain the sauce through a china cap and adjust the seasonings. 7.Spoon the bacon, onions and mushrooms onto a serviing latter, place the chicken over them and ladle the sauce over the finished dish.   Source Chef Jeff : On Cooking