威廉安格斯第九課:烤全雞+醬汁，奶油燴烤鵪鶉，烤馬鈴薯&南瓜

主廚示範：

我的廚房實作：

為了讓想跟著食譜做的人一起參與下廚"趣"

我特別拉出一些操作重點來~

只要跟著做  基本上不太會失敗囉  

今天上課主題是"烤"

烤有分兩種:

Roasting: 
全雞表面調味並抹上油，進入烤箱烘烤後，每10-15分鐘拿出全雞，並利用烤盤內的熱油反覆淋上全雞表面(這動作稱Baste)，熱油接觸到全雞後，雞的肌肉會拉緊而後再放鬆，這過程可使雞肉更為軟嫩
 
Poêle:
瘦肉(例如鵪鶉)，浸在有油或奶油的小鍋中，蓋上密封的蓋子，並放入烤箱烤的過程

Chicken with Jus Lie  烤全雞+醬汁Jus Lie 

Ingredients:

·         1 chicken,6 ml oil, 1 tsp salt &pepper,100g Mirepoix, 1 sprig rosemary,250ml brown stock, 1 tbs tomato paste, 50ml wine, 10g cornflour, 30ml water

Method:

·         Preheat the oven to 210 degree

·         Mix the Salt and pepper

·         Clean the truss chicken

·         Coat chicken with oil

·         Generously season the inside and outside of the chicken

·         Place mirepoix into roasting tray

·         Place the chicken on the top of the mirepoix, breast side up

·         Place the tray into hot oven 210degree

·         Once you have  the desire colour on the outside of the chicken turn the oven down to 180 degree

·         Baste the chicken regularly-every 15-20mins

·         Check the chicken after mins for a temp above 75 degree

·         If the juices run clear put the chicken aside, cover with foil and leave to rest 

Sauce:

·         Strain most of the fat from the roasting dish and put over the heat

·         Add tomato paste, stir continuously and caramelise

·         Deglaze with wine and reduce(Deglaze就是利用液體將精華(渣渣)刮下並煮到液體裡的動作)

·         Add stock and bring to boil,thicken with corn starch and strain into a small pot

Serve:

·         Portion chicken by removing string, then cut down the middle

·         Take out the backbone, separate the leg and breast

·         Cut through the leg joint to separate the thigh and drumstick, chop the knuckle off the drumstick

·         Remove the rib bones from the breast leaving the wing attached, cut the breast into 2 equal weighted pieces

Poêle Quail 奶油燴烤鵪鶉

Ingredients:
·         1 Quail, 30g Carrot,30g Leek,30g Onion,1/4tsp Thyme chopped,40g butter,30ml White wine,30ml Chicken stock,60ml Cream

Method: 

·         Clean the truss quail

·         Finely chop mirepoix and sweat(sweat是指用一點點油，用小火炒食物到微軟但不上色)

·         Melt butter in suitable  Poêle dish, add mirepoix and thyme

·         Add quail season and baste with melted butter

·         Cover with tight fitting lid and place in oven at 180 degree

·         Wait until 12-15mins

·         Remove lid and brown in oven or under salamander

·         Remove the quail, cover with foil and leave to rest  

The Sauce:

·         Drain away most of the butter

·         Over heat add wine and chicken stock and reduce by 1/3

·         Next add cream, reduce more to coating consistency and season

·         Strain and keep the mirepoix warm

To serve:

·         Remove the wings at the first joint

·         Remove the legs through the thigh joint

·         Take each breast of the bone and trim to neaten

·         Spoon a nest of mirepoix in the centre of the plate

·         Arrange the quail pieces over the mirepoix 

Turned Potatoes

Ingredients: 
·         2 potatoes

Method: 
·         Blanch peeled and turned potatoes to par cook(指半熟)
·         Toss the potatoes in oil and seasoning   

Pumpkin 

Ingredients: 
·         pieces pumpkin

Method: 
·         Pumpkin peeled, seeded and cut into pieces
·         Toss the pumpkin pieces in oil and seasoning

·         Place pumpkin and par cook potato in a roasting tray and cook in a pre-heated oven 180 degree

·         Continue to baste and turn the pumpkin and potato while it is cooking in the oven

·         When potato and pumpkin is cooked test for doneness with a skewer, it should offer no resistance

·         Potatoes should be golden brown and crisp on the outside

·         Drain off excess fat and serve hot

馬鈴薯與南瓜因為烹調時間不同

所以下鍋順序不同(南瓜比較快熟)

PS:換成紅蘿蔔或地瓜也很棒喔

而醬汁部分要注意烤箱烘烤完成後

在DEGLAZE前要盡量將油過歷掉

後續要做的醬汁才不會太油

而烤全雞我後來發現的秘密來自於一個美麗的錯誤

因為學校實作課的烤箱火力略顯不足

所以明明只差15分鐘就可以烤好的全雞

為了要一起下課休息30分鐘

我硬是把烤箱降到攝氏50度，30分鐘 再轉到攝氏160度，10分鐘

結果沒想到出來的成果是雞胸肉烤到"鮮嫩多汁"

這也是我至今烤雞生涯歡呼聲最高的一次拉~~~YES

結論:這兩道菜都獲得主廚好評



回家後我把奶油燴鵪鶉的醬汁拿來炒義大利麵(好吃的東西怎麼能亂丟~!!!)

加上些雞肉條、青椒、紅椒、洋蔥、蒜片

媽呀，這真是太美味了

根本就是五星級的秘密法寶

今天學會好多好多魔法，真開心~