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Roasted Half Chicken
Food Management Staff
July 15, 2006
1 Min Read
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
Place chicken, breast side up, in a covered steam table pan.
Stuff equal amounts of thyme and rosemary into each cavity.
Create a mirepoix by sautéing the onions, carrots and celery stalks in butter.
Pour equal amounts of chicken stock and mirepoix into each cavity.
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
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