Chicken 101
Intensive chicken lesson to build your skills in the kitchen
The intensive lab is engineered to teach students how to manage time. I provide the students with a minute-by-minute timeline leading students through fabricating a whole chicken, making golden chicken stock, braising legs, sautéing breasts and serving with a mushroom velouté sauce, roasted Brussel sprouts, oblique cut carrots and turned red potatoes.
The informative lesson plan includes the required ingredients and a detailed timeline on how to teach the lesson.
Timeline
15 minutes Attendance, hand out recipe and timeline and explain lab
15 minutes Students set up station and gather mise en place
15 minutes Chef Demo – fabricate chicken and make chicken stock
45 minutes Students break down chicken, start stock and prepare/cut mise en place
15 minutes Chef Demo – braise chicken and explain veg cuts, fennel, leek
30 minutes Students braise chicken and finish mise en place
30 minutes Chef Demo –
- Sauté chicken breast and finish in oven
- Tourne potatoes and roast veg
- Prepare roux and velouté
- Check on braised chicken and remove from oven if done
- Prepare the mushroom sauce
- Plate up – 2 dishes each
60 minutes Students finish all cooking, plate up and present one dish each
30 minutes Clean up
Ingredient List
Fabricate chicken (Note: remove wishbone before fabrication)
2 boneless skinless breasts
2 thighs
2 drumsticks
Roasted golden stock
Roast Carcass and the wings with Mirepoix
½ onion
½ rib celery
½ carrot
2” split green top of leek
Aromatics: 2 bay leaves, 6 sprigs thyme, 6 stems parsley, 10 to 12 peppercorns
Braised chicken legs
2 drumsticks
2 thighs
½ cup each Julienne yellow onions, leeks, fennel and red bell pepper
2 tsp. Chopped garlic
1 ½ cups Diced tomatoes (canned or concasse)
½ cup White wine
1 cup Chicken stock
1 TBL AP flour Garnish
1 TBL chopped Basil and Parsley 50/50
Sautéed chicken breasts
2 boneless, skinless chicken breasts Seasoned flour for dredging (salt, pepper, paprika)
Velouté sauce (1 cup)
2 oz butter
2 oz AP flour
2 cups golden chicken stock
Mushroom sauce
2 cups sliced button mushrooms
1 TBL minced shallots
½ cup white wine
½ cup heavy cream
Garnish Chopped parsley (optional – chives and tarragon)
