OK today we did poultry in class. What we did was take the breasts off of the breast bone (the rest was already cut away) and use one for Chicken Cordon Bleu and one for Chicken Stuffed with Goats Cheese and Sun-dried Tomatoes.
For the first one, we basically pounded the breast until it was the size and thickness that we wanted, then we rolled it up around a piece of Swiss cheese and black forest ham. After a little trip to the blast chiller to firm up the flesh we breaded it, pan fried it and finished it in the oven. We served it with a Merlot sauce made with the ribcage, mirepoix and some herbs and spices. My sauce actually tasted burned because there was some burnt bits left in the pan from the bones. Lesson learned.
To make the sauce all we did was brown the bones in the oven, sauteed the mirepoix in the same pan (after placing the bones in a pot), added some tomato paste (which I forgot!!!!!!), flour and Merlot wine (making sure the flour is completely cooked out first). All this went into the pot with the bones (after scraping the BROWN,not black!!! bits from the bottom of the pan with the Merlot) and was covered with water and left to reduce over low heat.
For the other chicken breast, we stuffed it with a mixture of crumbled goats cheese, sun dried tomatoes and chives. Then we seared the skin side and baked in the oven and served by cutting in 3-4 slices.
Sorry but no pics today, way over-browned the Cordon Bleu and ended up eating it before taking a picture. Oh well.
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