Poulet Grille Au Bercy- Grilled chicken with bercy Sauce

RECIPE No.8

STANDARD RECIPE CARD

Name of Dish:

POULET GRILLE au

Preparation Time:

25 minutes

Served with:

SAUCE BERCY

Cooking Time :

20 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Gratinated Brown

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken

1

1

Season chicken prepared for grilling, with salt and pepper.

Marination

2

Brush with melted fat, and place on pre-heated greased grill bars or on a flat

2

Oil

20 ml

baking trayunder a salamander.

3

Worcester sauce

20 ml

3

Brush frequently with melted fat during cooking and allow 15 to 20 minutes for

4

Vinegar

10 ml

each side.

5

Salt

3 gm

4

Test to see if cooked by piercing drumstic with a skewer or trussing needle;

6

Pepper

1 gm each

there should be no signs of blood.

7

Rosemary/ thyme/oregano

1 gm each

5

Serve on a silver flat garnished with watercress; grilled bacon, tomatoes and

mushrooms.

Garnish

6

Asuitable sauce such as devilled sauce may be served as an accompaniment.

8

Streaky bacon

8 rashes

9

Tomatoes - small, 4 pc

100 gm

Sauce Bercy:

10

Watercress

100 gm

Demi-glaze + meat glaze + minced shallots + white wine + sliced bone

11

Mushrooms

60 gm

marrow.

12

Butter

10 gm

Derivatives of Espagnole: -

13

Salt

1 gm

Demi-glaze - 1:1 brown stock and brown sauce , reduced to half.

14

Pepper

0.5 gm

Bercy

Chasseur

Charcutiere

Bordelaise

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by : Chef Varinder Singh Rana