Succulent Roasted Chicken DDR101 Week 7 Background Dinner Done Right, Inc. is a (fictitious) company that offers culinary services to the DC Metropolitan area. Dinner Done Right, Inc. (DDR) offers a gourmet meal delivery service of its Signature Dish Line, which features approximately 16 family-sized dinner entrees such as Succulent Roasted Chicken. Dinner Done Right also offers a wide range of other in-home services for clients who want to learn how to cook in their own homes with a Personal Cooking Instructor (PCI). For the past few years, one of the company s co-founders, Elena Riggs, has conducted the training of the PCIs as they were hired. Because of recent growth, however, Dinner Done Right will need to hire and train 12-16 new PCIs to keep up with demand. Elena has decided that, going forward, she will need to delegate the training of new instructors to some of the senior PCIs. This guide outlines class session 7 of 10 sessions in DDR101, the train the trainer course created to standardize the techniques taught to and performed by new PCIs in clients homes. Each 2 hour session covers 2-3 basic recipes and techniques, with an advanced component. PCIs are not professional chefs; however, they all have extensive experience in the culinary industry. Many are already skilled in advanced cooking techniques or specialties. Because Dinner Done Right s in-home instruction focuses on clients with limited cooking experience, DDR101 classes, particularly the earlier ones in the series, will emphasize a return to basics, so that instructors can teach students at their level and deliver a consistent service. Classes will take place in Dinner Done Right s kitchen facility in Alexandria, VA. Each class session can accommodate up to 6 students and 1 instructor. The training area of the kitchen has a large food prep workspace, 7 ovens, 2 sinks and other standard 1
cooking equipment, gadgets and utensils. A commercial refrigerator and freezer contain all of the ingredients needed for DDR s menu line. The training will utilize a Behavior Modeling methodology, which includes the following 6 components: Prescribed critical steps / behavior The instructor will teach specific steps for carving a chicken, preparing a brine, and roasting a chicken. The steps are outlined in the presentation, video and course handouts. Credible model The credible model is the instructor, who is a senior PCI. He or she will discuss real life experiences s/he has had with DDR clients. Skill practice exercises After viewing the presentation, video and/or teacher demonstration, students will perform skill exercises for carving, brining, and roasting. Specific feedback and social reinforcement Throughout the session, students will have various opportunities to practice skills and receive feedback from the instructor. During exercises, demonstrations, and at the end of the session, students will have the chance to offer peer feedback. Transfer strategies Students will have the chance to progress in skill level by learning both the basic and advanced techniques for carving and brining. On-the-job reinforcement Students will be given course handouts with slides, website links, and recipes as a job aid to refer to during and after the course (see Student Handouts). 2
INSTRUCTOR GUIDE Course 7: Objective: Succulent Roasted Chicken To teach PCIs how to prepare Succulent Roasted Chicken, one of Dinner Done Right s Signature Dishes Upon completion of the course, students will know how to: A. Carve a whole chicken into 10 pieces, minimizing wasted meat B. Prepare a basic brine C. Season and roast chicken parts Available Classroom Resources: 1 Laptop with Web Access and an Activ Board and projector The training area of the kitchen has a large food prep workspace, a commercial refrigerator and freezer, 7 ovens, industrial cooking equipment, and all menu ingredients. Suggested Class Timeline: Welcome / Set-Up 15 mins A. Carving the Chicken 45 mins B. Prepare a Brine 35 mins C. Roast Chicken Parts 10 mins (preparation only) Clean-up and Dismissal Total Class Time: 15 mins 2 hours 1
INSTRUCTOR STEPS: Welcome / Setup 15 Minutes Welcome the students, introduce the class topic, and allow students time to set up their workstations with the following ingredients and materials. Course Ingredients / Materials for each participant and instructor workstation: A. Carving Exercise B. Brining Exercise C. Roasting Exercise 2 Whole Chickens (3-4lbs ea.) 1 Cutting Board 1 Chef Knife Gallon Resealable Plastic Bag 1 Quart Water ½ Cup Kosher Salt ½ Cup Sugar ½ tsp black pepper 1 bay leaf Roll of Paper Towels 17 inch by 11 1/2 inch roasting pan 1 TB(s) olive oil 1 tsp salt 1/2 tsp(s) coarsely ground black pepper A. Carving the Chicken 45 Minutes Distribute the How to Cut Up a Whole Chicken Handout to each student. Show the Powerpoint Presentation for How to Cut Up a Whole Chicken. Demonstrate how to cut up the chicken. Teach the steps in sequence as you perform them. Skill Practice Exercises For the basic exercise, students will carve the chicken into 10 pieces with minimal waste. Walk among the students, provide feedback, and discuss any issues or concerns. For the advanced exercise, visit each workstation individually and ask students to cut up a second chicken, recalling the steps aloud and identifying the parts as they cut up the chicken, as if they were explaining the process to a new client. B. Brining 35 Minutes Show the Brining Video: http://www.youtube.com/watch?v=copftoty8tk Distribute and discuss the Basics of Brining Handout: http://www.cooksillustrated.com/images/document/howto/nd01_isbriningbasics.pdf 2
Skill Practice Exercises For the basic exercise, students will prepare the basic brine recipe in the video. Each student will put the pieces from one cut-up chicken in the brine and refrigerate. Walk among the students during the process, provide feedback and discuss any issues or concerns. For the advanced exercise, students will prepare the Citrus Brine Recipe. Continue to discuss the brining principles from the Basics of Brining Handout. C. Roasting the Chicken Parts 10 Minutes Distribute the Roasted Chicken Parts Recipe Handout. Oversee the students as they preheat their ovens, rinse, dry, and season the chicken parts. Emphasize the importance of drying the meat thoroughly. Skill Practice Exercise Students will prepare the brined chicken parts for roasting according to the Roasted Chicken Parts Recipe Handout. In the remaining class time, they will get to the point of putting the chicken in the oven but not complete the cooking. Students will perform advanced roasting techniques (for a whole 15-16lb turkey) in class session 9. Clean-up and Dismissal 15 Minutes Oversee the proper clean up and sanitation of each workstation. Give students an opportunity to ask final questions, provide peer feedback or discuss any remaining issues in the remaining class time. END OF INSTRUCTION 3
** HANDOUT A** 1 How To Cut Up A Whole Chicken Adapted from http://www.gourmetsleuth.com/articles/cooking-tips--techniques-642/cut-up-a-chicken.aspx 2 1. Remove the legs Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg. 1
3 2. Divide The Legs Place the chicken leg skin side down on the cutting board. Cut down firmly through the joint between the drumstick and the thigh. 4 3. Remove The Wings With chicken on it's back, remove wing by cutting inside of wing just over joint. Pull wing away from body and cut from down through the skin and the joint. Repeat with the other wing. 5 4. Cut Carcass in Half Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone. 2
6 5. Remove The Breast Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end. 7 6. Cut Breast In Half To cut in in half, use a strong, steady pressure and cut downward along the length of the breastbone to separate the breast into two pieces. 8 Voila! This is a whole chicken cut in 10 pieces. 2 Legs, 2 thighs, 2 wings, 2 back portions, and 2 breasts. 3
** HANDOUT B** See http://www.cooksillustrated.com/images/document/howto/nd01_isbriningbasics.pdf 4
Citrus Brine Recipe for 3-4lbs whole chicken or parts Adapted from http://www.formerchef.com/2011/03/12/how-to-brine-and-roast-a-chicken/ 8 cups water ½ grapefruit 3 oz (wt) kosher salt 2 sprigs fresh rosemary 1/2 oz (wt) brown sugar 1 bay leaf 1/2 lemon 1/2 tsp black peppercorns 1/2 orange 1 tsp juniper berries 2 cloves of garlic Heat 1 cup of the water in a small pot with the salt and brown sugar until the salt and sugar dissolves. Allow to cool for 5 minutes. Toast the pepper and juniper berries in a small pan for about 30 seconds until fragrant. Crush the pepper and juniper berries in a mortar and pestle or with the flat part of a knife. Smash the garlic cloves. Place the chicken in a pot, large bowl, or large zip lock bag. Cut the citrus in half and squeeze over the chicken. Drop the citrus into the pot. Add the smashed garlic, spices and herbs. Pour in the remaining cups of cold water and then the dissolved sugar/salt mixture. If the chicken floats, weight it down with a plate. Cover and refrigerate for 1-8 hours. Flip the chicken every few hours. Create your own variation: 5
** HANDOUT C ** Roasted Chicken Parts Recipe Adapted from: http://www.goodhousekeeping.com/recipefinder/roast-chicken-pieces-1337 Note: This recipe is for chicken that has not been brined. When using brined chicken parts, rinse them thoroughly and pat dry with paper towels. Reduce or omit salt, if desired. Ingredients 1 (about 3 1/2 pounds) chicken, cut into 8 pieces 1 tablespoon(s) olive oil 1 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper Directions 1. Preheat oven to 450 degrees F. In 17 inch by 11 1/2 inch roasting pan, toss chicken pieces with oil, salt, and pepper. 2. Roast chicken 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with tip of knife. Remove chicken to platter; cover and keep warm. 3. Skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits. Spoon the drippings over chicken. 6