Quantity Method for Chicken Kiev

Discussion in 'Professional Chefs' started by thetincook, Jul 23, 2011.

  1. thetincook

    thetincook

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    I think I got the prep down. Pounded 6 oz breast, 1 oz maitre d butter with garlic and tarragon, roll tight, standard breading procedure.

    Where I'm lost is the cooking method. Start with a pan fry to set the crust and then finish in the oven?

    I'm also thinking of adding a brining step for the chicken, so the quality is more bullet proof.
     
  2. chefedb

    chefedb

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    Make fingers of Kiev Butter, freeze them on parchment paper.  Butterfly the breast  6 oz is big.  Place frozen finger on breast, roll up and dip in flour, egg, crumbs. Put in freezer for a while.. Deep fry till light golden brown. Put on sheet pan and finish in oven right before service. Doing it this way for years, never had problem. Since finger of butter is frozen, it does not leak out. You can cook 20 on a sheet pan on parchment.
     
  3. thetincook

    thetincook

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    Thanks! Freezing does seem to be the key.

    Should I switch to a smaller breast?
     
  4. chefedb

    chefedb

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    In view of food cost today and without trying to raise entree price going to a smaller breast is key.  Butterfly it and pound it, you can get away with a 5 ounce easy no one can tell difference. You save about 19 cents an ounce.
     
  5. thetincook

    thetincook

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    Well, yes that's true.

    I was more wondering if a smaller breast size would make it easier to fabricate or make for a better product. Not having to butterfly would save some time.
     
    Last edited: Jul 24, 2011
  6. chefedb

    chefedb

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    The only correct way to do a Kiev, Cordon Bleu, Cordon Rouge etc is butterfly . All it takes is one strojke of knife across then like a regular pallard pound it. When you butterfly in this manner you are going with the grain of the breast which makes it even more  tender . ,even and better eye appeal when done. You should be able to butterfly at minimum 4 to 5 a minute. I would even butterfly a smaller breast. It makes the breast larger and therefore less chance of leakage.
     
  7. thetincook

    thetincook

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    Ya sold me!

    What's a chicken cordon rouge?
     
  8. chefedb

    chefedb

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    Usually with Canadian Bacon, rarely done, because in US ham is more popular and easily obtainable  (I have also heard it refered to when using Corned Beef, but it is supposed to be Canandian Bacon)   I stuff a breast with Brie,Apples and sour cherry
     
  9. thetincook

    thetincook

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    130 kieves sitting in the chiller atm. Will let you guys know how it turns out.
     
  10. kieron19

    kieron19

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    chicken breast (butterfly it so its opened up) place butter down middle and fold over the flaps. [​IMG]