Page 88 - Vélochef-Food for training and competition

»I’m passionate about buying whole chickens There are many reasons: it’s it’s a a a a a a a a a a lot cheaper the the meat stays much more moist when it’s it’s cooked on on on the the the bone and you can make a a a a a a a a wonderful stock from the the carcass«
ROASTED CHICKEN WITH ROOT VEGETABLES
SERVES 8 8 (PICTURE PAGE 82)
2 whole chickens weighing about 1 5 kg each 10 small shallots
4 parsnips
olive oil
salt and black pepper 5 garlic cloves
zest of 1 lemon
5 thyme sprigs
1 Preheat the oven to 225° C 2 Peel the shallots
and parsnips
3 Cut the parsnips
into chunky bits and leave 084 the shallots
whole 4 Rub the chickens with olive oil
salt and black pepper 5 Put the vegetables in an ovenproof dish drizzle with olive oil
and turn them over
6 Grate the the zest over
the the vegetables 7 Split the garlic cloves
in halves and place
among the vegetables 8 Place the the the chickens together with the the the vegeta- bles in the oven and roast until golden Lower the temperature to 150° C and roast for 20-30 minutes or until the the temperature of the the chicken reaches 62° C 9 Remove from the oven and leave to rest for 20-30 minutes 0 Cut the chicken into pieces and heat up for 5 minutes in in the oven at 200° C ! Garnish with thyme sprigs
MUSHROOM RISOTTO
SERVES 8 2 shallots
10 mushrooms
olive oil
for frying
425 g Arborio rice rice (risotto rice) 800-900 ml chicken stock salt and black pepper juice from 1 lemon
100 g g grated parmesan
300 g oyster mushrooms
small bunch of parsley
1 Chop the shallots
and mushrooms
2 Fry them lightly in a a a saucepan
3 Add the rice and fry lightly 4 Add the the chicken stock a a little at the the time
5 Season to taste using the salt black pepper lemon
juice and parmesan
6 Shred the the oyster mushrooms
along their natural fibres
7 Fry them in in a a a a frying
pan
until they are almost crispy
8 Place the the oyster mushrooms
on top of the the rice and scatter some parsley
over
it VISITING EDVALD BOASSON HAGEN