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Roasted Half Chicken

1 Min Read
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FM Staff

Yield: 4 servings

4 chicken halves
8 sprigs fresh thyme
8 sprigs fresh rosemary
2 white onions, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cups chicken stock
1⁄2 lb. butter
to taste, salt and pepper

  1. Place chicken, breast side up, in a covered steam table pan.

  2. Stuff equal amounts of thyme and rosemary into each cavity.

  3. Create a mirepoix by sautéing the onions, carrots and celery stalks in butter.

  4. Pour equal amounts of chicken stock and mirepoix into each cavity.

  5. Cook at 325°F in Convotherm by Cleveland Oven. When desired internal temperature is reached (160°F), then remove fresh herbs and debone the chicken, if desired. Return chicken halves to steam table pan. Cook at 425°F until skin is completely browned.

Submitted by Cleveland Range

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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