Blodgett BX-14 Mock Rotisserie Chicken, Low-fat Oven Fried Chicken, Special Tips & Techniques

SPECIAL TIPS & TECHNIQUES

Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractive whole chickens, but it's slow and a mess to clean up afterwards. A good substitute, with similar flavor and appearance, can be achieved by roasting whole birds (prepared with your favorite marinade or rub) upright on wire racks in Combi Mode at 375°F/190°1. A special rack is available for this application to help hold the birds upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will cook in roughly 35 minutes. Cleanup is sim- ple with the standard spray hose and wash- ing procedure.

Low-fat "Oven Fried" Chicken

Dredge skinless chicken pieces in seasoned flour, dip in lightly beaten egg whites and coat with bread crumbs that have been moistened with salad oil. Bake at 375°F/190°C on wire racks. Chicken may be cooked on sheet pans, but will not brown well on bottom. Do not omit oil from bread crumbs completely or they will not brown properly.

Rethermalizing Bagged Products (Sous Vide)

Many operators are using "cook chill" sys- tems or purchasing fully cooked products in heat resistant bags. These products can be reheated in the bag (check for maximum heat tolerance), but you will generally see better results by removing the product from the bag and reheating in shallow pans in either steam or combi mode. The bags pro- tect the product but also act as insulators, significantly slowing down the reheating of the product. Rethermalizing in steam mode may result in condensate on the product changing the consistency. Rethermalizing in combi mode between 250-275°F/120-135°C will minimize condensation and allow rapid reheating.

Blodgett BCX-BX Combi Cooking Guide 8