Chicken Dinner Thursday

Wednesday was our 2nd poultry fabrication day in school. Poultry fab being a bit more involved than beef, lamb or pork fab, I wanted to get in some practice before I started to forget what I'd learned. So Thursday I went and bought a whole dressed chicken, a 4-pack of leg-and-thigh quarters, herbs and other sundry ingredients, and planned out a dinner menu for my family. I had Steph come over, and I had Ace bring Margie.


The menu:

• Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, paired with Shiitake Cream Penne
• Breaded Suprême of Chicken Stuffed with Kesong Puti, served with Roasted Red Capsicum Cream Sauce
• Ballotine of Chicken Stuffed with Apples & Cashews, served with Herbed Mashed Potato and Apple Brandy Demiglace

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Wednesday was our 2nd poultry fabrication day in school. Poultry fab being a bit more involved than beef, lamb or pork fab, I wanted to get in some practice before I started to forget what I'd learned. So Thursday I went and bought a whole dressed chicken, a 4-pack of leg-and-thigh quarters, herbs and other sundry ingredients, and planned out a dinner menu for my family. I had Steph come over, and I had Ace bring Margie.

The menu:
Breaded Suprême of Chicken Stuffed with Kesong Puti, served with Roasted Red Capsicum Cream Sauce

Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, paired with Shiitake Cream Penne

Ballotine of Chicken Stuffed with Apples & Cashews, served with Herbed Mashed Potato and Apple Brandy Demiglace

I had a slightly more ambitious menu planned out, but this was what time permitted. I fabricated the chicken into two suprêmes and two ballotines, and I turned two of the leg-and-thigh quarters into ballotines, and pounded out the other two into roulades. I had originally planned for walnuts to go in the apple stuffing, thinking that we still had walnuts in the fridge left over from baking, but I was wrong, we were out. I still had plenty of tarragon left over from Dine&Jam that I planned to put in the vinaigrette for the salad, but I guess it slipped my mind hehe.



Here I am plating one of the roulades. Ace & Margie, Mama & Steph look hungrily on hehe.





Steamed Roulade of Chicken Stuffed with Prawn & Asparagus, with Shiitake Creme Penne.

Ballotine of Chicken Stuffed with Apples & Cashew Nuts, with Apple Brandy Demi Sauce.

Breaded Suprême of Chicken Stuffed with Kesong Puti, with Roasted Red Pepper Creme.

Steph showing off the roulade.

Steph & I can't wait to chow down on the ballotine.

Dig in!

Cheers!

More wine, Ace?



Sarah, official photographer for the night.

Ang takaw ni Ace!



Still room for dessert? No, I did not bake this (I wish!)