ROAST CHICKEN (Serves 10)

5 Chickens, wing tips removed

Salt to taste

White Pepper to taste

5 Thyme sprigs

5 Rosemary sprigs

5 Bruised garlic cloves

5 Bay leaves

10 Chervil sprigs

Vegetable oil as needed

1/2 Pound Diced Mirepoix

2 oz Flour

1 Pint hot Chicken Stock

1/2 oz tomato paste (optional)

INSTRUCTIONS

1. Season chicken, and place thyme, rosemary, garlic, bay leaves and chervil in the cavity of each bird.

2. Rub skin with oil and truss chicken with twine.

3. Place chicken, breast side up, on a rack in a roasting pan.

4. Roast at 375 until the thigh meat registers an internal temperature of 165 degrees. Add the mirepoix after the chicken has roasted 30 to 40 minutes. (If you chose tomato paste, add here with mirepoix.)

5. Remove chicken and mirepoix and allow the chicken to rest.

6. Clarify fat in the roasting pan; discard all but 3 ounces.

7. Add flour, cook out roux, incorporate stock, and whisk until smooth.

8. Simmer gravy until proper consistency and flavor is reached; degrease thouroughly.

9. Strain the gravy through a fine chinoise and season to taste.

10. Carve the chicken into portions and serve with gravy.

(From Cooking Essentials for the New Professional Chef published by John Wiley and Sons in cooperation with the Food and Beverage Institute at the Culinary Institute of America. )