March 8, 2018

Today is International Women's Day!

Let us share our magic with you today by celebrating together the International Women’s Day!

Jessi, Worldchefs Brand Ambassador, decided to share with you a great recipe of Julia Child – the famous woman who brought French cuisine to USA!

 

Story: International Women’s Day is celebrated on March 8 every year and commemorates the movement for women's rights. It celebrates ordinary women who have played an extraordinary role in the history and emphasizes the impact they have on changing how today’s World looks like.

 

Recipe (serves 4) – Julia’s Favorite Roast Chicken

Preparation:  2h 15 min

Ingredients:

  • 2 1/2 tablespoons unsalted butter
  • 1/3 cup finely diced carrots
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced celery
  • 1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs
  • One 3 1/2- to 4-pound chicken
  • Salt
  • Freshly ground pepper
  • Parsley stems
  • Celery leaves
  • Six 1/8-inch-thick lemon slices
  • 1/2 cup sliced onion
  • 1/2 cup sliced carrots
  • 1 tablespoon fresh lemon juice

Method:

Step 1 - Preheat the oven to 425 degrees. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.


Step 2 - Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.


Step 3 - Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)


Step 4 - Roast the chicken in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees. At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning. At 60 minutes Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.


Step 5 - Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string.


Step 6 - Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.


 

#ThisIsWorldchefs #InternationalWomen'sDay

 

Reprinted from: http://www.foodandwine.com/recipes/julias-favorite-roast-chicken



Meet Jessi McEwan, Worldchefs First Brand Ambassador!
WORLDCHEFS WELCOMES SHERATON IMPERIAL KUALA LUMPUR HOTEL AS ACCOMMODATION PARTNER FOR WORLDCHEFS CONGRESS 2018
WORLDCHEFS WELCOMES Q INDUSTRIES INTERNATIONAL & LEGLE FRANCE AS PARTNERS WITH WORLDCHEFS AND AT THE WORLDCHEFS CONGRESS 2018

Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

Custom Culinary
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart

WORLDCHEFS COLLABORATIVE PARTNERS ...

The Chefs World Summit
City & Guilds
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
Hosteleo.com
World Gastronomy Institute