Today we applied our reheatable hollandaise sauce to an actual dish. This is a dish we have not worked with in over six years. When we had our small catering company, we were faced with looking at roast chicken through a new set of eyes. We did not have the hands or space to roast numerous chickens at once for the events we did. Instead, we spent hours taking apart chickens, massaging them with flavored butter, reassembling them with white meat on the inside, dark on the outside, and the skin around that, finally trussing each individual portion to be roasted later in the evening. When we stopped catering, I shelved the dish. Well, we recently reapproached the dish with new eyes, techniques, and ingredients in our repertoire. The dish still retains the same elements from yesteryear, though now we stuff it with true hollandaise sauce and we no longer need to truss the birds. I am quite pleased with our current rendition of an individual roast chicken.
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