This was what I first saw when I came to school that morning! I love eating chicken… but fabricating it is a different story. I buy my chicken pre-cut, usually already filleted. Lol
Anyway, I paid a fortune to study so this is due. I’d still rather just buy my chicken already cleaned, cut and/or filleted, but when everything else fails, I know how to “take apart” that chicken! Hahaha
L-R: Mediterranean Roast Chicken with 40 Cloves of Garlic with Brandy Demiglace; Chicken Roulade Stuffed with 3 Kinds of Mushroom in 2 Roasted Bell Pepper Sauce; Pan-fried Chicken Breast Stuffed with Mousse of Ham, Truffled Mashed Potatoes and Wild Mushroom Ragout; Chicken Roulade Stuffed with Sausage and Veggies in Truffle Cream Sauce; Chicken Ballotine with Goat Cheese, Pine Nuts and Spinach in Herb Demiglace
Cooking chicken seemed like the easiest thing to do… but it’s not. Since it becomes dry when overcooked, it is just as delicate as the beef and pork. It is much easier to work with though – stuffing wise. Plus, it’s cooked thoroughly! So no semi-bloody meat at all cost! Hahaha
Over the weekend, I tried making Chicken Roulade stuffed with Prawns and Asparagus… Out of the 4 roulades, only one kept its form. So I improvised! 3 different dishes using the same ingredients. =) Sorry, no photos. I was too tired and disappointed! haha
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