HOW TO: Slow-Roasted Chicken In-Flight Plating

Chicken is a versatile meat that serves as the protein portion of countless dishes across many countries and cultures. Slow-Roasted Chicken – with sumac spice, saffron rice, and veloute sauce – celebrates this global appeal by combining Middle Eastern, Pakistani, and French flavors. Best of all, this entree is ready to be presented to your client after just five quick plating steps.

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Tools and Ingredients

Cutting Board
Knife
Tongs
Fork
Spoon
Plate

Garnish Kit (keep cold)

Lemon
Herb Garnish
Sumac Spice
Diced Tomato

Slow-Roasted Chicken Entree

Roasted Chicken
Saffron Rice
Chef’s Choice Vegetables
Veloute Sauce

Reheating

Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven since they can vary.

5 Plating Steps

Spoon rice slightly off-center of plate to create base.
Lay vegetables across rice.
Slice chicken on bias and reassemble across center of plate.
Crimp foil cup to make spout and pour veloute on and around chicken.
Garnish with herbs and lemon slice.

View more plating guide videos on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.