Roasted Chicken

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  STANDARD RECIPE CARD DATE:Dish NameRoast chickenRecipe CategoryRecipe CodeFor OutletMeal Period Lunch/Dinner  Prep. TimeCooking TimeFinishing Time  __________________________  __________________________  __________________________  Ingredients for 10 portionsPriceWaste RawCost of QtyUnitDescriptionPer Unit%QtyRaw Mat 5KGChicken00500.4KG Butter  000.400.08KG Dijon mustard 000.0800.04KG Thyme 000.0400.01KG Salt 000.0100.01KG Black pepper  000.0100.8KG Pancake (BR) 000.800.8KG Salad (BR) 000.800.5KG Leeks 000.500.5KG Celery 000.500.5KG Carrot 000.500.5KG Onion 000.50 Method:- Process chicken and rub it with salt, dijon mustard and butter.Stuff the chicken with mire poix and thymeTruss the chicken and roast it at 180 deg. cel. for 30-40 min.Serve with pancakes and salad dressed with red wine vinaigrette(see the recipes of the salad and pancakes attatched) Plus Extra Costs : ______________  Cost of Raw Materi : _______0 Cost Per Portion : _______0.00 Executive Chef  : ______________  F.C. Factor %Actual Sales PriceCost Controller : ______________  Actual Food Cost : ______________   Dish NameCorn and onion pancakeIngredients for 900 gmsQtyUnitDescription 0.125KgRefined flour 0.2Kg Eggs 0.02Kg egg yolk 0.5Ltr  Milk 0.04Kg Corn kernels 0.025Kg Spring onion Method:- Combine all the ingrdients together and form into a batter Make crepes on a non stick pan over low to medium heat. Pour in a laddle of mix and swirl insidthe pan to form a thin layer. Flip when the sides leave the pan and cook on the other side as wellYou might have to keep regulating the heat when you make pancakes   
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