POULET ROTI au JUS

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

POULET ROTI au JUS

Preparation Time:

5 minutes

Served with:

Roast gravy

Cooking Time :

45 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken - 1 kg

1 pc

1

Season on the cleaned chicken inside and outside with salt and keep aside.

2

Marinade:

2

Prepare the marinade by adding salt, pepper, herbs, vinegar, worcestershire

Oil

100 ml

sauce in oil. Add the mire poix. Apply to the chicken. Rest for 2 hours.

Vinegar

40 ml

3

Truss the chicken securely.

Worcestershire sauce

40 ml

4

In the roasting tray, make a base of mire poix and place the chicken.

Salt

2 gm

5

Roast the chicken for 1 hour in pre-heated oven (1750 C to 1900 C) turning

White pepper

1 gm

occasionally; and basting frequently.

Rosemary

a pinch

6

To test if cooked, pierce with fork between drumstick and thigh and hold over

thyme

a pinch

a plate. The juice coming out should show no sign of blood.

3

Mire poix

7

De-glaze the sediments in the roasting tray with red wine, stock and prepare

Carrots

100 gm

the roast gray. (Jus lie sauce)

Onions

100 gm

8

Arrange the chicken in the platter with appropriate accompanument and serve

Celery stems

20 gm

with a separate sauce boat.

Bay leaf

2

Peppercorns

6 pc

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by