Topic: Viceroy Brasserie Pre-Cooked Chicken

[Kashmiri Bob]

http://www.youtube.com/watch?v=ePsxOc-awsI

Excellent vid from Ali.  Very similar method to what is used at my local TA.  One difference is that our chef blends onion and green pepper with the added water.  When cooled, a good amount of red spiced oil rises to the top.  This is the only spiced oil my local uses.  Generally, 1-2 chef

[natterjak]

Good spot there Rob. Seems like a reasonably generic recipe, very similar (almost identical) to the IFFU precooked chicken which I've been using for a while and get great results from. This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.

[chewytikka]

Good vid Ali
Like everything, made slightly differently from kitchen to kitchen, but for those interested
it's a preparation called Handi cooked in my kitchens.

On Easter Sunday my friends restaurant was fully booked 150 for the night.
On the afternoon I had a great laugh in his kitchen, It took 2 hours for 6 staff to prep everything from scratch, ready for the evening mayhem. (Hard Work)

Here's a pic of the Handi Chicken, with plenty stock/oil keeping it moist.





cheers Chewy

[natterjak]

Nice pic chewy. How long is the chicken precooked for to get it tender enough but not falling apart?  Beyond the unavoidable amount which clings to the chicken, is the oil / stock from the pre cooked chicken prized as a flavour enhancer and added to dishes? Or is it carefully drained from the chicken and entirely discarded?

[chewytikka]

NJ
The chicken is sealed in the Bagar (oil) first, before the water is added.
It would never fall apart or go stringy because of this. I never took any notice of timings as there was so much going on.
But it will depend on how much chicken is being cooked, but 30/45mins should do it.

Unlike Ali's good vid, these guys use much more oil and water, less tomato puree, only Teg Patta and Cassia, plus Service Onions.

I'ts usually good tasting tender chicken, but I've had some which I think has been boiled too hard or long, which was quite dense and hard to the bite.

Yes, they use a little oil/stock in the final dishes as they add the meat.

cheers Chewy

[Malc.]

Hi Mike,

What is the black coloured device in the back right of the pic?

Cheers

Malc.

[Secret Santa]

What is the black coloured device in the back right of the pic?

That was going to be my question.  ;D

[Secret Santa]

This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.

And rightly so. It is, without doubt, one of the 'secrets' to getting the old style BIR flavour. If you're not doing it this way you're missing out.

[goncalo]

OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?

Thanks

[Secret Santa]

OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?

Thanks

I just tip the pan so that it collects at one side and spoon it off.