Lunchbreak: Amish roasted chicken

Sam Engelhardt, Executive Chef at The Chicago Firehouse Restaurant

The Chicago Firehouse Restaurant

1401 S. Michigan Ave.

Chicago, IL 60605



Amish Chicken

½ Whole Chicken – Deboned and save the bones for the Jus (3 ½lb whole chicken)

Method:  Heat pan and line with small amount of oil, place skin side down in heated pan, cook until skin is crisp and colored; flip chicken in pan, place in pre-heated 425*F oven for 10 minutes.

Chicken Jus –

The bones from half of a whole Chicken

1/2 oz thyme

1 head garlic

2 onions

1/2 bunch celery

4 carrots

1 tablespoon peppercorns

Method: Roast chicken bones at 300*F until well caramelized and browned all over. Turning as needed. Combine with other ingredients and cover with water. Bring to a boil and then lower to a simmer. Allow to simmer for 5-6 hours. Strain the liquid and then reduce slowly while skimming any fat from the surface. Reduce until it is au sec ("nearly dry.")

Traditionally, you can de-bone the chicken and do this the night before

 2 Fingerling potatoes

-Boil until tender and then slice in half

4 Pearl Onions

-Pan sear and cook in chicken stock until tender.

2 Baby Carrots

-Season with olive oil, salt and pepper and roast until tender.

6 Pieces Celery – sliced

-Reserved for final prep with the Chicken