A few basics about that chicken.....

Here are a few basic tips to assist in preparing and plating a supreme poulet chasseur avec pommes chateau. 

These tips are courtesy of Chef Francine Marz, currently culinary arts director of The Art Institutes of Philadelphia.  Formerly with The Art Institutes in Phoenix, Chef Marz has competition experience  with both student and professional teams, as well as in individual culinary competitions.

    * Make sure your chicken breast is about the right size for a serving. If it’s too large, cut it.

    * Stock needs to be perfectly clear, with a good taste.

    * To help sweeten the stock, add more onion.

    * Be careful with the glace. Even a small burned bit in your saucepan will give it a bitter, burned taste. (Butter will help take care of lingering bitterness.)

   * Don’t leave tomatoes or potatoes sitting in an ice bath.

    * Remember to season the potatoes.

   * Let the potatoes get just a little color in the saute pan.

    * Be careful how you slice the chicken for plating; don’t fan it out too much (it will cool too quickly).

    * Have some sauce under the chicken and some sauce and  garnish on top.

  * Create a presentation with a delicate look to it; if you use a parsley or herb garnish, mince finely and don’t let it clump. Also, garnishes belong on the food, not the plate.

More tips about crepes, plating and tournes coming this week!