Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Whole Roast Chicken Chaud-Froid

banner
Preparation info
  • About

    2 lb

    EP
    • Difficulty

      Medium

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Cold Roast Chicken 1

Method

Procedure

Preparation

  1. Remove the trussing from the chicken. Blot dry all over with paper towels.
  2. Remove the breast skin. Trim off all visible fat and membranes to leave a perfectly smooth surface of breast meat.
  3. Fill the cavity between the two breast lobes with the liver parfait and smooth the surface (A