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CLASSICAL ROAST CHICKEN WITH VELOUTE AND GRILLED VEGETABLES

Chef of the day: T VENKATESH ( BHM&CT 2nd Sem)

Ingredients

  • 2.3 kgs Whole chicken with skin

For Marination

  • 50 ml Olive oil
  • 16 gms Salt
  • 20 gms Black pepper
  • 20 gms Garlic chopped
  • 25 gms Dried mix herbs
  • 12 gms Fresh rosemary

For Sauce

  • 200 gms Onions chopped
  • 200 gms Carrots Chopped
  • 12 gms Garlic minced
  • 2 nos Bay leaves
  • 350 ml Chicken stock
  • 30 gms Butter
  • 30 gms Flour
  • 100 ml Milk
  • 5 gms Dried thyme

For Roasting

  • 100 gms Red capsicum, cut into diamond shape
  • 100 gms Potatoes
  • 75 gms Cherry tomatoes
  • 150 gms Carrots
  • 100 gms Broccoli
  • 100 gms French beans
  • 100 gms Green peas
  • 75 ml Balsamic vinegar
  • 30 ml Olive oil
  • 15 gms Mixed herbs
  • 1 bunch Fresh parsley, chopped

Method of Preparation

  • Preheat the oven to 400°F.
  • Rinse the chicken under cold water and pat it dry with paper towels. Rub the chicken with olive oil and season with fresh thyme, rosemary, mixed herbs, salt and pepper.
  • Scatter roughly chopped onion and roughly chopped carrots over the base of a roasting tin that fits the whole chicken. Sit the chicken on the vegetables, smother the breast and legs all over with softened butter and roast for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F.
  • While the chicken is roasting, prepare the velouté sauce. In a saucepan, sauté the onion, carrot, and garlic in butter until the vegetables are soft.
  • Add the bay leaf and chicken stock to the saucepan. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
  • Strain the mixture and discard the solids. Return the liquid to the saucepan.
  • In a separate bowl, whisk together the flour and milk until there are no lumps.
  • Slowly pour the flour and milk mixture into the saucepan with the chicken stock, whisking constantly.
  • Add the dried thyme and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  • To prepare the grilled vegetables, heat a grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
  • Grill the vegetables for about 3-5 minutes on each side or until they are tender and have grill marks.
  • Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving.
  • In a small bowl, whisk together the balsamic vinegar and 2 tablespoons of olive oil.
  • Arrange the grilled vegetables on a serving platter and drizzle with the balsamic vinaigrette.
  • Carve the chicken and serve with the velouté sauce and grilled vegetables. Garnish with chopped parsley.