Chef
Andrew Zimmern shares tips for poaching various types of food.
- Always poach foods in a "court bouillon," which is a flavored water and wine broth.
- Chicken should be poached in a court bouillon or in stock so that the chicken flavors the broth and creates a rich stock.
Here are a couple of recipes for roasting and poaching:
Roasted Chicken
Ingredients:
1 naturally raised chicken (about 3 lbs.)
1 sprig parsley
1/2 lemon, sliced
2 cloves garlic
3 Tbs. butter
1 Tbs. paprika
1 medium yellow onion, quartered
1 Tbs. flour
2 cups chicken stock
Preparation:
Preheat the oven to 400 degrees. Wash and dry the chicken, and place parsley, lemon slices and garlic inside cavity of the bird. Rub the chicken with two tablespoons of butter and sprinkle with paprika.
Place chicken in a roasting cradle or on a roasting rack and place into a well-insulated pan to prevent the drippings from scorching. Sprinkle the onion quarters on the rack under the chicken.
Once chicken has come to room temperature, place in the oven on the center rack. Turn oven down to 350 degrees and roast for 90 minutes, basting occasionally, or until internal temperature measured in the deepest part of the thigh muscle reaches 160 degrees. Remove the chicken from the rack and let it rest on a platter while preparing pan gravy.
Drain all liquid from roasting pan and separate the juices from the fat. Save the juices for making gravy and reserve the fat for another use. Mix remaining butter with flour and add to the pan and cook over high heat. Stir the butter and flour mixture for a minute or two then add chicken stock to the pan, scraping to deglaze.
Bring the stock to a boil, then transfer mixture to a saucepan. Add the juices from the pan and reduce over medium heat until it reaches a sauce consistency. Season and serve with chicken.
Poached Salmon with "No Fail" Hollandaise
Ingredients:
1 salmon fillet, about 3 lbs., with tail and belly trimmed and pin bones removed (may substitute 6 portions of boneless salmon or salmon steaks)
1 cup white wine
1 bay leaf
1 Tbs. peppercorns
3 Tbs. minced onion
1 rib celery, diced
4 egg yolks
1 Tbs. cold water
1 tsp. mustard
1 Tbs. lemon juice
1 pinch cayenne pepper
2 Tbs. minced tarragon
2 sticks sweet butter, cubed
Preparation:
Place the salmon in a large pan or fish poacher and cover with boiling water. Add the wine, bay leaf, peppercorns, onion and celery. Place over medium heat and simmer for 10 to 12 minutes. When ready, reserve to a platter and serve with the sauce.
While the salmon is cooking, place the egg yolks, water, mustard, lemon juice, cayenne and tarragon in a small saucepan over low heat and whisk until thickened, moving the pan on and off the heat to regulate temperature. When hot and thickened, whisk in the butter in several batches to emulsify. Serve with the salmon.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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