Week 7 upadate!!

It's been quite a while since I updated my blog.. but let's say I've been kind of full, a lot of homework and stuff to do during this final week of the quarter. .

I will now talk a bit about the the stuff we cooked on

On week 7 we learned how to roast chicken and beef.

The thing about roasting a chicken is all about how you truss it!Unlike this next video of how "The" Chef Thomas Keller explain how to roast a chicken, during class we roasted in the roasted pan, and added Mirepoix inside the chicken and in the pan, just enough to use it for the pan gravy.

After you season and truss the chicken the process varies a little, specially if you are going to cook the gravy afterwards, in our case, we preheated the oven at 350 degrees and put the chicken there for about 25 minutes, later we added the mirepoix and let it cook for about 1 hour more.

The pan gravy is made by caramelizing the mirepoix as we deglace the pan with white wine, added chicken stock and roux.

Remember the bird juices will give that flavor we are looking for, that's why we use the same pan
we used for roasting the chicken.


The main course was served with a piece white and dark meat, glazed carrots, mashed potatoes and steam green beans. Just delicious.. The pan gravy, which was phenomenal was added just to the meat.




During Week 7 we also learn how to prepare roast beef. Chef Bill taught us how to tie a roast beef, this has to be done before seasoning, it's a similar process to truss a chicken, as well as the preparation process and the gravy is basically done the same way, but in this case instead of using chicken stock, we used Veal Stock and red wine for deglazeing.