POULTRY!

I haven't written a blog in awhile because I haven't been in class - the last course was Shellfish and since I am allergic, I decided to take a quick break from school. So my husband and parents and I all went to Jamaica which was remarkable - and the food was absolutely delicious. But -- now I'm back in school, and just finished POULTRY class. A very wide subject indeed. In this class, game was also covered so there was a plethora of different critters to cook.

Obviously we started out the class with chicken - for our final we needed to pass a test called The Culinarian which is one of the main tests necessary to become a Certified Culinarian. Basically it consists of showing your skill at these tasks:
*  Julienne carrot, 2 ounces
· Batonnet carrot, 4 ounces
· Fine chopped parsley, 4 T (rinsed and readied for use)
· Standard mirepoix, 1 lb.
· Prepare and begin to cook 1.5 gallons chicken stock.
· Fabricate 1 whole chicken (2.5 – 3.5 pounds) into:
2 drumsticks
2 thighs
1 wing
1 chicken breast, first joint of the wing bone is attached. It is clean. Skin is on. Cartilage and rib
bones are removed.
1 skinless, boneless chicken breast. Tenderloin or filet is removed.
· Sauté one of the chicken breasts applying appropriate seasonings and methodology, and serve as a
main course with appropriate vegetable and starch accompaniments. (Batonnet of carrots from above
may be used.)

We had already practiced this test once before - but our chef informed us that this time she would be grading more harshly. However, before taking this practical - we had 10 days of exploring the fantastic and diverse land of poultry and game. Here were some of our dishes:

Ricotta and Spinach stuffed Chicken Breast with fingerling potatoes and sauteed carrots.

Coq Au Vin - wine braised chicken with pearl onions and carrots.

Grilled Chicken over butter lettuce and apples with an apple marinade.

Mushroom and Chicken Crepes with a mornay sauce and Chives.

Roasted Chicken with homemade papadelle and tomato sauce.

Duck a l'Orange.

Apple and Jicama Slaw.

Potatoes Anna.

Grilled Quail with basil, thyme, garlic butter.

Black Bean Chicken satay.

Maple Glazed carrots.

Chicken Marinara.

Fried Chicken with mashed potatoes.

Breading procedure for Frogs Legs.

Frogs Legs!

Braised Rabbit with penne and tomato sauce.

Finished Frog Legs with Arugula and Herbed Butter

Braised Cabbage (from our garden)

Foie Gras with toasted points and mushrooms.

Roasted Duck with apples and Thyme.

Mango, cucumber, cilantro salsa with peppers.

Sauteed Squash (from the garden)

Sauteed Chicken Breast with Tarragon Cream reduction, butternut squash mash and roasted squash.

Sweet Potato Gratin with Parmesan Cheese.

So those were some of our dishes for our poultry class (and game). The Culinarian went very well for me (98 on the practical and 100 on the written test), and it was great learning about different ways to make poultry. Here is my new recipe for Fried Chicken.

Fried Chicken

Chicken Legs, Wings and tenderloins.

Buttermilk

Flour

Tabasco 

Salt and Pepper

Onion Powder

Garlic Powder

Cayenne Powder

First break down the chicken into the pieces you want to fry. Then dip them first in flour seasoned with salt and pepper. Then dip them in buttermilk mixed with Tabasco (as much as you desire). Then do a final dredge in flour seasoned with salt, pepper, onion powder, garlic powder, cayenne powder. Then fry! They are very delicious from what I hear!