Chicken Cacciatore Serving Size : 5 2 1/2 3 lb each Chicken -- fryers 1 tablespoon Salt 1/2 tablespoon Black pepper -- freshly ground 4 ounces

All-purpose flour 1 fluid ounce Olive oil 6 ounces Onions -- medium dice 3 fluid ounces White wine 1/2 quart Demi-Glace 1/2 ounce Mushrooms -- sliced 6 ounces Tomato concassé 2 ounces Green olives -- sliced 1/2 tablespoon Garlic -- minced 1 teaspoon Lemon zest -- grated Clean and disjoint the chickens and season them with salt and pepper. Dredge the chicken pieces in the flour. In a large rondeau, sauté the chicken until lightly browned. Remove the chicken from the pan and reserve. Sauté the onions in the same pan until tender, about 5 to 7 minutes. Deglaze the pan with the wine and reduce the liquid. Add the demi-glace, mushrooms, tomato concassé, garlic, lemon zest, and salt and pepper to taste. Stir well. return the chicken to the pan, bring to a simmer, cover, and braise until the chicken is done, 1 to 1 1/2 hours. Split the chicken in half and partially de-bone; serve 1/2 chicken per order, coated with sauce. French Onion Soup 1½ pounds yellow onion -- sliced thin 1 ounces clarified butter 1 ¾ quarts chicken stock Sachet d epices- ¼ tsp fresh thyme, 1 bay leaf, 2 parsley stems, salt and pepper -- to taste 8 ounces sherry- optional toasted french bread slices -- as needed to garnish gruyère cheese as needed -- as needed to garnish 1. Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.

2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown. 3. Add the remaining beef stock, the chicken stock and thyme. 4. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry. 5. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned. Macaroni and Cheese Serving Size : 6 16 ounces cheese sauce worcestershire sauce -- to taste tabasco sauce -- to taste 1/2 pound elbow macaroni -- boiled and refreshed 1/2 pound cheddar cheese -- grated 2 ounces whole butter 1/4 ounce bread crumbs 1. Season the cheese sauce with the Worcestershire and Tabasco sauces. 2. Mix the macaroni with the cheese sauce and the cheese. 3. Pour into a buttered full-sized hotel pan. Sprinkle with bread crumbs. 4. Bake uncovered at 350ºF (180ºC) until hot, approximately 30 minutes. NOTES : Variation: Macaroni and cheese with ham and tomato Stir 2 pounds (1 kilogram) each diced cooked ham and tomato concassé into the macaroni and cheese before pouring it into the hotel pan. Bechamel Sauce Serving Size : 8 1/2 tablespoon Oil -- or clarified butter 1/4 ounce Onion -- minced 2 ounces White roux 18 fluid ounces Milk 1/8 teaspoon Salt 1 pinch White pepper -- freshly ground

1/4 pinch Nutmeg -- freshly grated (optional) 1. Heat the oil or butter and add the onions. Sauté over low to moderate heat, stirring frequently until the onions are tender and translucent, about 6 to 8 minutes. 2. Add the roux to the onions and cook until the roux is very hot, about 2 minutes. 3. Add the mild to the pan gradually, whisking or stirring to work out any lumps. Bring the sauce to a full boil, then reduce the heat and simmer until the sauce is smooth and thickened, about 30 minutes. Stir frequently and skim as necessary throughout cooking time. 4. Adjust the seasoning to taste with salt, pepper, and nutmeg. Strain through a double thickness of rinsed cheesecloth. The sauce is ready to use now, or it may be cooled and stored for later use. VARIATION: Cheddar Sauce - Combine the finished béchamel with 1 pound of grated sharp cheddar cheese. Espagnole Sauce 3/4 fluid ounce Vegetable oil 1/4 pound Mirepoix -- medium dice 1/2 fluid ounce Tomato paste 1 1/2 quarts Brown Veal Stock -- hot 3 ounces Brown Roux 1/4 each Sachet d'épices Sauté the onions in the oil until they take on a brown color. Add the remainder of the mirepoix and continue to brown. Add the tomato paste and cook for several minutes until it turns a rusty brown. Add the stock and bring to a simmer. Whip the roux into the stock. Return to a simmer and add the sachet. Simmer for about 1 hour, skimming the surface as necessary. Strain through a double thickness of rinsed cheesecloth. The sauce is ready to use now, or it may be cooled and stored for later use. Pan-Fried Chicken with Pan Gravy 2 2 1/2-pound frying chickens (2 1/2 - 3 lbs.) - (1.1-1.4 kg each), cut in 8 pieces

salt and pepper -- to taste 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon dried oregano 1 teaspoon dried basil 8 ounces flour -- plus 1 1/2 ounces flour 8 ounces buttermilk oil -- as needed 4 ounces onion -- small dice 1 1/2 pints half and half or chicken stock 1. Season the chicken with salt and pepper. 2. Add the herbs and spices to 8 ounces (250 grams) of the flour. 3. Dip the chicken pieces in the buttermilk. 4. Dredge the chicken in the seasoned flour. 5. Pan-fry the chicken in 1/4 to 1/3 inch (1 centimeter) of oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it and finish cooking it in the oven. 6. To make the pan gravy, pour off all but 1 1/2 ounces (45 grams) of oil from the pan, carefully reserving the fond. 7. Add the diced onions and sauté until translucent. 8. Add 1 1/2 ounces (45 grams) of flour and cook to make a blond roux. 9. Whisk in the liquid and simmer approximately 15 minutes. 10. Strain through cheesecloth and adjust the seasonings. 11. Serve 1/4 chicken (2 pieces) per person with 4 ounces (120 milliliters) gravy.

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