Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Roast chicken in a commercial kitchen


jvalentino

Recommended Posts

I have seen it done a few different ways, the microwave unfortunately and in the oven with some stock underneath to reheat it. but the best method i have found is to roast the birds and then half them and store them in a cryovac. then you just put them in a Sous Vide bath or hot pot of water. if you use this method you then ususally have to put the bird in the salamander to crisp the skin.

Link to comment
Share on other sites

Keep in mind Restaurants are usually getting 2.5 lb wogs, so they are smaller in size. Halves I've seen done seared in a black french pan and into a 450 degree oven to finish. Also sous vide, poach to 130 and finish in a hot pan basting with oil and butter

Link to comment
Share on other sites

I remember for the grilled chicken breasts, before lunch and dinner service, they would get marked on the grill, into the oven into 75% done, and then put into the holding cabinet. Rotisserie chicken was done the same way. When we got an order, it got pulled from the cabinet and finished cooking fully in the oven.

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.

Link to comment
Share on other sites

Roast chicken, yes?

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.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to comment
Share on other sites

  • 5 months later...

Brine in Lexan with 5% solution. Season inside and out. Truss. Roast in combi (Rational with rottisserie rack). Take out put on speed racks. Cool. Cut birds in half. Debone all breast bones. Reserve for stock (still some gelatin and flavor left so nothing goes in the trash). Place on sheet pans and put in walk-in. For service: Estimate number of orders, place in CVap oven at 160F. At pickup: Take bird out of oven, place on sizzle plate, place under cheesemelter/sally and sell it.

Link to comment
Share on other sites

  • 3 weeks later...

In the bistro i used to work in, they would roast the chix until about 70% done - the skin was only slightly brown. They would then debone, portion and then reheat by essentially pan frying, with butter and all that good stuff.

Link to comment
Share on other sites

×
×
  • Create New...