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Food to feed an army

Whether you are cooking for two or for 200, healthy nutritious meals are always in demand. Army chef Travis Smith, the captain of the United States Army Culinary Arts Team in Fort Lee, Virginia, recently won gold medals and the world championship for military catering at the 2000 Culinary Olympics in Erfurt, Germany. He shares his recipe for chicken with apple roast below.NEW YORK CHICKEN AND APPL
Today
/ Source: msnbc.com

Whether you are cooking for two or for 200, healthy nutritious meals are always in demand. Army chef Travis Smith, the captain of the United States Army Culinary Arts Team in Fort Lee, Virginia, recently won gold medals and the world championship for military catering at the 2000 Culinary Olympics in Erfurt, Germany. He shares his recipe for chicken with apple roast below.

NEW YORK CHICKEN AND APPLE ROAST Travis Smith

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Lay breasts skin side down, clean the excess skin and shape into teardrops with a boning knife. From the thick end pierce the breast directly beneath the skin, straight in to the tip of the breast making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.

Sauté shallots and leeks in 3-Tablespoons butter until tender. Add herbs, deglaze pan with Apple Brandy, and add 3-ounce cream, reduce until thickened, cool.

Prepare forcemeat: Place liver and ground chicken in food processor; process until smooth. Add 5-ounce cream, mix well. Add leek and shallot mixture, and season to taste with spice mixture.

Using a pastry tube, pipe approximately 2 Tablespoons of forcemeat into each chicken breast pocket.

In a sauté pan, reduce apple cider by 1/2 over moderate heat. Add ground herbs and whip in cold butter to make a basting sauce.

Brown chicken breast in a heavy skillet over medium-high heat until golden brown, place in a 400-degree oven. Baste with sauce every 10 minutes; cook until internal temperature

reaches 165 degrees Fahrenheit.

9123683604812915360662chicken breasts1010 whole chicken breastslemon garlic oil0.625cup5/8 Cup lemon garlic oilpeppercorns2020 black peppercornschicken livers55 whole chicken livers, cleanedsalt0.625teaspoon5/8 Teaspoons saltshallots2.52 1/2 whole shallots, choppedleeks1.251 1/4 whole leeks, choppedbutter0.625cup5/8 Cup butterapple brandy5ounce5 Ounces apple brandyrosemary0.625teaspoon5/8 Teaspoon rosemary, groundthyme0.625teaspoon5/8 Teaspoon thyme, groundsage1.25teaspoon1 1/4 Teaspoon sage, rubbedbay leaf11 whole bay leafheavy cream1cup1 Cup heavy creamchicken0.5pound1/2 Pound Chicken, GroundSauceApple Butter Basting Sauceapple cider1cup1 Cup Apple Ciderbutter0.3333333333333333cup1/3 Cup Buttersage0.5teaspoon1/2 Teaspoon Sage, Rubbedthyme0.5teaspoon1/2 Teaspoon Thyme, Groundrosemary0.5teaspoon1/2 Teaspoon Rosemary, Ground

Travis Smith is the captain of the United States Army Culinary Arts Team, at Fort Lee, Virginia. He recently won gold medals in both hot and cold food and the world championship for military catering at the 2000 Culinary Olympics in Erfurt, Germany.