Roast chicken in a commercial kitchen
Posted 09 June 2011 - 12:00 PM
Posted 15 June 2011 - 07:21 PM
Posted 15 June 2011 - 07:31 PM
Posted 15 June 2011 - 08:21 PM
Also, at a French place I worked at, the wogs we got were quite huge. So those were seared in the black pan, cooked half way in the oven, divided up into appropriate portions, and then refrigerated. They got reheated and finished cooking in the oven in a pool of sauce we made for the chicken.
Posted 16 June 2011 - 06:48 AM
Here, regardless of the size of the restaurant, they're made in a commercial rotisserie chamber and cooked until they're truly done. The turnover at roast chicken places is so high that there's never the question of how to hold the birds - they sell out almost the moment they're fully cooked, both as whole chickens and cut in half.
I'll try to get a picture of the process later - there's a roaster on the corner of the main square in most towns.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 14 December 2011 - 05:26 PM
Posted 05 January 2012 - 04:33 AM