Keith M. Williams’ Free Range Chicken with Tarragon Chicken Jus
by Kelly Carter,
Posted: 2006-11-14 13:20:34
Free Range Chicken with Tarragon Chicken Jus
Serves 4
One Natural Chicken, 1-3 lbs. (de-boned, leaving only the winglet bone in)
4 Fingerling potatoes
1 stem rosemary
1 tablespoon tarragon, chopped
1 shallot, chopped
1 tablespoon parsley, chopped
2 tablespoons oil, preferably grape seed oil
1 tablespoon clarified butter
Salt
Pepper
1. Place potatoes in a small sauce pan with rosemary, salt and enough water to cover the potatoes. Cook potatoes over medium heat. Check potatoes with a knife for doneness. When done pour water off the potatoes and allow them to cool. Set aside.
2. Preheat oven to 400 degrees. Season chicken with salt and pepper. In a sauté pan add oil and heat pan to medium. Once the sauté pan is hot, place chicken skin side down in the hot pan and put it into the oven. Cook approximately 10 to 15 minutes. Check chicken for doneness, making sure chicken does not dry. When done the chicken should be golden brown.
3. In a small saucepan sweat shallots in butter until translucent. Add brown chicken jus (see recipe below) and season with salt and pepper.
4. Put clarified butter in sauté pan. Take cooled potatoes, cut in half lengthwise and place skin side up. Put in oven and reheat long enough to get color, about 5 minutes.
5. To serve, on the left side of a plate place the de-boned dark meat of the chicken and top with the breast. Arrange potatoes alongside the chicken with the skin side up so as to show the nice, golden color. Sprinkle with chopped parsley.
Place some mache on the plate for garnish and add the chopped tarragon to the chicken jus and pour over the chicken.
Brown Chicken Jus
10 pounds chicken bones or wings
4 ounces of oil
4 cups chopped onion
2 cups chopped carrots
2 cups chopped celery
Small bunch thyme
3 heads of garlic, halved
Chicken stock or canned broth, optional
1. Place roasting pan in the oven. Add oil and bones. Stir bones frequently, making sure they don't burn. Once the bones have color, add onion, carrots, celery, thyme and garlic. Continue to stir. Make sure the vegetables are cooked. Add water or chicken stock (or broth) to cover the bones. Bring to boil, then lower heat to a simmer for 30 minutes. Strain and reduce to sauce.
Tip: "Cooking is about timing. Don't rush through it. Most people go in the kitchen and say, 'I want it to be good but I want to get it done real quick.' Don't turn the flame up high and think you're going to make it quick. It's not going to happen. It takes time to make a good dish. That's the purpose of cooking. Take your time. Make it taste good."
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Serves 4
One Natural Chicken, 1-3 lbs. (de-boned, leaving only the winglet bone in)
4 Fingerling potatoes
1 stem rosemary
1 tablespoon tarragon, chopped
1 shallot, chopped
1 tablespoon parsley, chopped
2 tablespoons oil, preferably grape seed oil
1 tablespoon clarified butter
Salt
Pepper
1. Place potatoes in a small sauce pan with rosemary, salt and enough water to cover the potatoes. Cook potatoes over medium heat. Check potatoes with a knife for doneness. When done pour water off the potatoes and allow them to cool. Set aside.
2. Preheat oven to 400 degrees. Season chicken with salt and pepper. In a sauté pan add oil and heat pan to medium. Once the sauté pan is hot, place chicken skin side down in the hot pan and put it into the oven. Cook approximately 10 to 15 minutes. Check chicken for doneness, making sure chicken does not dry. When done the chicken should be golden brown.
3. In a small saucepan sweat shallots in butter until translucent. Add brown chicken jus (see recipe below) and season with salt and pepper.
4. Put clarified butter in sauté pan. Take cooled potatoes, cut in half lengthwise and place skin side up. Put in oven and reheat long enough to get color, about 5 minutes.
5. To serve, on the left side of a plate place the de-boned dark meat of the chicken and top with the breast. Arrange potatoes alongside the chicken with the skin side up so as to show the nice, golden color. Sprinkle with chopped parsley.
Place some mache on the plate for garnish and add the chopped tarragon to the chicken jus and pour over the chicken.
Brown Chicken Jus
10 pounds chicken bones or wings
4 ounces of oil
4 cups chopped onion
2 cups chopped carrots
2 cups chopped celery
Small bunch thyme
3 heads of garlic, halved
Chicken stock or canned broth, optional
1. Place roasting pan in the oven. Add oil and bones. Stir bones frequently, making sure they don't burn. Once the bones have color, add onion, carrots, celery, thyme and garlic. Continue to stir. Make sure the vegetables are cooked. Add water or chicken stock (or broth) to cover the bones. Bring to boil, then lower heat to a simmer for 30 minutes. Strain and reduce to sauce.
Tip: "Cooking is about timing. Don't rush through it. Most people go in the kitchen and say, 'I want it to be good but I want to get it done real quick.' Don't turn the flame up high and think you're going to make it quick. It's not going to happen. It takes time to make a good dish. That's the purpose of cooking. Take your time. Make it taste good."
Find More on Black Voices Health
2006-08-29 16:43:14
