Roasting
Black Hat Chefs Level One
Roasting
Roasting, baking, smoking and poeleing are all dry heat cook methods. All of these methods are cooked through contact with dry heated air held in a closed environment. As the outer layers become heated the foods’ natural juices turn to steam and penetrate the food. The rendered juices, also called pan drippings or fond, are the foundation for sauces prepared while the roast rests.
Roasting commonly refers to large multi-portion meat cuts, whole birds and dressed fish. Roasted meats are never covered and no liquid is added at any time during the roasting process. The roasting pan should be appropriate to allow moisture to escape to ensure proper color and texture.
Baking usually refers to portion size foods that are cooked in an oven. Another difference is that roasted meats are commonly seared prior to roasting while baked foods are not.
Smoking is an adaptation of roasting that allows foods to take on a rich smoky flavor. Unlike foods that are made in traditional charcuterie operations, they do not have to be brined and cured. Smoking does not preserve the food.
Poeleing or butter roasting is when meats are cooked in butter or their own juices in a covered vessel on a bed of aromatics called matignon.
Steps For The Perfect Roast
1. Season, stuff, marinate, bard or lard the main item. Sear over direct heat or in a hot oven if desired
2. Elevate the meat above the pan so air can circulate. This can be done with a rack and when roasting smaller cuts of meats , mirepoix can be used
3. Roast uncovered until desired internal temperature , allow for carry over cooking
4. Add mirepoix to pan during the last half hour of roasting to enhance gravy
5. Let the item rest before carving. This will redistribute the juices. This is an important step
6. Prepare pan gravy in the roasting pan
7. Carve main item and serve with appropriate sauce or gravy
Roasting Competency
Roast Chicken with Pan Gravy
Ingredients
5 (2.5lb) whole chickens
2 oz salt
4 teaspoons black pepper
5 sprigs of fresh thyme
5 sprigs fresh rosemary
5 bay leaves
5 oz clarified butter or oil
12 oz med dice mirepoix
2 oz flour
40 oz chicken stock
Method
1. Season the cavity of each bird, place rosemary, thyme and bay leaf in cavity as well
2. Truss each chicken with butchers twine and rub the skin of the chicken with the butter or oil
3. Place chicken breast side up on a rack in a roasting pan
4. Roast at 400 degrees for 40 minutes basting from time to time
5. Place mirepoix in roasting pan and allow chicken to finish to 165 degrees
6. Remove from pan and allow to rest. Tent foil over chicken to keep warm.
7. Place roasting pan on top of stove and clarify the fat, then degrease the pan
8. Sprinkle flour over fat to form a roux
9. Deglaze pan with stock, scraping brown bits off the bottom. Allow flour to cook out, season with salt and pepper, strain and serve
Roasting
Roasting, baking, smoking and poeleing are all dry heat cook methods. All of these methods are cooked through contact with dry heated air held in a closed environment. As the outer layers become heated the foods’ natural juices turn to steam and penetrate the food. The rendered juices, also called pan drippings or fond, are the foundation for sauces prepared while the roast rests.
Roasting commonly refers to large multi-portion meat cuts, whole birds and dressed fish. Roasted meats are never covered and no liquid is added at any time during the roasting process. The roasting pan should be appropriate to allow moisture to escape to ensure proper color and texture.
Baking usually refers to portion size foods that are cooked in an oven. Another difference is that roasted meats are commonly seared prior to roasting while baked foods are not.
Smoking is an adaptation of roasting that allows foods to take on a rich smoky flavor. Unlike foods that are made in traditional charcuterie operations, they do not have to be brined and cured. Smoking does not preserve the food.
Poeleing or butter roasting is when meats are cooked in butter or their own juices in a covered vessel on a bed of aromatics called matignon.
Steps For The Perfect Roast
1. Season, stuff, marinate, bard or lard the main item. Sear over direct heat or in a hot oven if desired
2. Elevate the meat above the pan so air can circulate. This can be done with a rack and when roasting smaller cuts of meats , mirepoix can be used
3. Roast uncovered until desired internal temperature , allow for carry over cooking
4. Add mirepoix to pan during the last half hour of roasting to enhance gravy
5. Let the item rest before carving. This will redistribute the juices. This is an important step
6. Prepare pan gravy in the roasting pan
7. Carve main item and serve with appropriate sauce or gravy
Roasting Competency
Roast Chicken with Pan Gravy
Ingredients
5 (2.5lb) whole chickens
2 oz salt
4 teaspoons black pepper
5 sprigs of fresh thyme
5 sprigs fresh rosemary
5 bay leaves
5 oz clarified butter or oil
12 oz med dice mirepoix
2 oz flour
40 oz chicken stock
Method
1. Season the cavity of each bird, place rosemary, thyme and bay leaf in cavity as well
2. Truss each chicken with butchers twine and rub the skin of the chicken with the butter or oil
3. Place chicken breast side up on a rack in a roasting pan
4. Roast at 400 degrees for 40 minutes basting from time to time
5. Place mirepoix in roasting pan and allow chicken to finish to 165 degrees
6. Remove from pan and allow to rest. Tent foil over chicken to keep warm.
7. Place roasting pan on top of stove and clarify the fat, then degrease the pan
8. Sprinkle flour over fat to form a roux
9. Deglaze pan with stock, scraping brown bits off the bottom. Allow flour to cook out, season with salt and pepper, strain and serve