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Plating
Duration:
10 min
Level:
Competition
Step by Step Guide
Step 1
After the chicken has browned and is fully cooked, lay down on a cutting board and wipe any excess frying oil.
Step 2
Brush melted butter around the skin, covering thoroughly. Garnish with chives, truffle, and sea salt.
Step 3
With a serrated knife, carefully cut through the center of the chicken where the two halves meet. The serrated knife will help cut through the crispy skin.
Step 4
Place both halves on the pedestal and plate them in an offset position so that the inlay layer is exposed. We used a heated marble with tines that helped keep the chicken in place until it was time to slice and serve.
Step 5
Serve, and enjoy!
Step by Step Guide
Step 1
After the chicken has browned and is fully cooked, lay down on a cutting board and wipe any excess frying oil.
Step 2
Brush melted butter around the skin, covering thoroughly. Garnish with chives, truffle, and sea salt.
Step 3
With a serrated knife, carefully cut through the center of the chicken where the two halves meet. The serrated knife will help cut through the crispy skin.
Step 4
Place both halves on the pedestal and plate them in an offset position so that the inlay layer is exposed. We used a heated marble with tines that helped keep the chicken in place until it was time to slice and serve.
Step 5
Serve, and enjoy!
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
Ingredients
Equipment
Course Guides