The fourth season of the weekly cooking show, taped on the Kapiolani Community College campus, is winding down with this second-to-last installment featuring roasted chicken with thyme gravy, a dish from “Culinary Boot Camp.” (What’s that? Watch and find out.)
- 1 onion, cut into 1-1/2-inch cubes
- 1 carrot, cut into 1-1/2-inch pieces
- 3 stalks celery, cut into 1-1/2-inch pieces
- 1 whole chicken
- 1 quart chicken stock
- 1/4 cup water
- 3 tablespoons cornstarch
- Salt and pepper, to taste
- 3 sprigs fresh thyme
Heat oven to 350 degrees. Place onion, carrot and celery in the bottom of a large saute pan and top with whole chicken, tightly trussed. Roast until a thermometer placed between the thickest part of the thighs and breast reads 165 degrees (about 45 minutes, depending on your oven).
Remove from pan and set aside to rest.
Place pan on stove on high and deglaze with chicken stock, making sure to scrape bottom of pan with a wooden spoon or heat-resistant rubber spatula to release browned bits, or fond. Bring to a boil.
In separate bowl, combine cornstarch and water to create slurry, and add some to boiling mixture. When mixture achieves thickness of heavy cream, season with salt, pepper and fresh thyme; strain.
Cut chicken into 8 pieces, arrange on platter, top chicken with 1/2 cup of the thyme jus lie. Place remaining jus lie in gravy bowl and serve alongside chicken platter. Serves 4.
Nutritional information unavailable.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.