Roast chicken from Rocky's of Northville - FOX 35 News Orlando

Roast chicken from Rocky's of Northville

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(WJBK) -- Get this recipe courtesy of Rocky's of Northville. Learn more online at

Roast Chicken Fronts
Serves (4)

(2) 1-2lb Chicken Fronts  (Wings off)
Salt & Pepper to Taste
Bacon Fat – 1 Tablespoon
350˚ for 40-50 Minutes – Until Internal Temp of 160˚

Season Chicken Fronts with Salt & Pepper
Warm Sauté Pan to moderate Temp
Melt Bacon Fat
Sear all Three sides of Both Chicken Fronts Until Golden Brown
Remove from pan and place on sheet tray in oven for 40-50 minutes @ 350˚ until internal temp of 160˚
Let rest for 5 Minutes before slicing
Remove all four Breasts from Fronts and slice on a bias

Tomato Coulis

Standard Tomatoes – (6) Each
Fresh Thyme – (2) Sprigs
Garlic Cloves – (2) Each
Salt & Pepper to taste
Whole Butter (2) Tablespoons

Rinse Tomatoes
Cut Tomatoes in half cross wise & squeeze out seeds
Chop Coarsely – Skins and all
Stew them with butter, Garlic and Thyme until they are soft and release all their liquid
Strain the liquid through strainer
Puree the solids by working them through a food mill
Reduce liquid until it is sauce consistency
Combine the puree with reduced liquid
Salt & Pepper to taste


2lbs Idaho Potatoes
(2) Cups Semolina Flour
1-2 Eggs
(2) Tables Spoons Kosher Salt
½ Teaspoon Table Ground Pepper

Wash & Bake Idaho Potatoes at 350˚ for 35-45 Minutes Until Done and Cool
Peel & Grate Potatoes thru box grater
In mixer add grated Potatoes, Salt & Pepper & 1 ¾ cups Semolina Flour until just incorporated
Add one Egg at a time until dough has formed
Let rest for at least 30 Minutes
Pull off a section of the dough and roll it by hand on a lightly floured surface with remaining Semolina into a "Snake" about a ½ inch think
Cut into ½ inch pieces and, using your hand, roll each piece into a ball
Roll Ball over a fork or Gnocchi Paddle into an oval shape
Blanch Gnocchi in boiling lightly salted water
It is cooked as soon as it Floats (2 Minutes)
Remove all Gnocchi with slotted spoon to a bowl of ice water to cool
Briefly dry on kitchen towel
Lay them in single layer on a parchment paper lined baking sheet, lightly oiled
*** Store in a pan in refrigerator or place them in freezer***

Alfredo Sauce

Egg Yolks
(1) Cup Heavy Cream
(2) Tablespoons Unsalted Butter
2/3 Cup Grated Parmigianino – Reggiano
Salt & Pepper to Taste

Mix Egg Yolks & Heavy Cream together
Bring Cream & Egg mixture up to a simmer in a heavy skillet over medium low heat (*Making sure not to boil)
Add in whole butter until incorporated
Add in Grated Parmigianino - Reggiano slowly as not to dump
Salt & Pepper to Taste

Plating Procedure

Once Roast Chicken is Resting & Tomato Coulis is Finished, Make Alfredo
Warm Large Heavy Skillet
Lightly Sauté Potato Gnocchi with Olive Oil until Golden Brown on moderate flame
Toss in Alfredo Sauce & Garnish with Peas, Prosciutto or Bacon if Desired
Ladle Tomato Coulis in bottom of service platter
Pour Gnocchi Alfredo on top
Take Roast Chicken off bone & Slice
Top Gnocchi Alfredo with Sliced Roast Chicken

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