Page 79 - YC Cooking School

3. Place the chicken breast side up in a roasting pan and roast until the skin is crispy and

the chicken is cooked. Note: Remember the way to check whether the bird is done: tilt
it forwards, and when the juices that run from the cavity are clear, the chicken is
cooked. This should take between 45–60 minutes.
4. Once done, remove the chicken and leave it to rest for approximately 12 minutes. This
is essential to keep the meat from drying out. Carve the chicken into quarters, cut the
breasts in half and separate the thigh from the drumstick.
5. Arrange the tomatoes in the middle of the plate and the rocket on top. Place the
carved chicken pieces alongside and drizzle with béarnaise. Finish with a handful of
straw potatoes.

For the oven-dried tomatoes

1. Preheat the oven to 120ºC.
2. Cut the tomatoes in half through the middle.
3. Place the tomatoes cut side up on a roasting pan.
4. Drizzle the tomatoes with a little olive oil and season with salt, pepper and sugar.
5. Place into the oven for about two hours or until the tomatoes begin to dehydrate.
6. Remove from the oven and serve with the roast chicken.

For the straw potatoes

1. Cut the potatoes on a mandolin or finely with a knife into pomme paille (thin straw
potatoes).
2. Rinse thoroughly in cold water and pat completely dry.
3. Deep fry until golden brown and crispy.
4. Remove potatoes from the oil and drain on some kitchen paper to remove any excess
oil.
5. Season with salt and serve immediately.

For the béarnaise sauce

Reduction
Combine all of the ingredients for the reduction into a medium saucepan and
reduce by two thirds.

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