Chef Nando shares his secret recipe for a successful Thanksgiving treat for everyone.
November and December are the favorite time of the year for many. Not only that there’s Thanksgiving with its famous treats, it’s also the season for trips and holidays. Perhaps even some of us have already planned to make this season the most exciting part of the year.
Fernando Sindu, the energetic chef with enormous creativity flair that we once interviewed back at Benedict, has decided to share the readers of JAX with his finest recipe for the holiday. For this occasion only, he has whipped us all with an easy recipe to follow but certainly, a very wholesome one.
The challenge would be the time consuming part during the cooking. However, for those who are aware with his renowned might and magic in the kitchens of Umabo and Benedict, it’s definitely a must-not-miss opportunity to challenge ourselves in the kitchen with this one.
This time, Chef Nando decides to substitute the turkey with chicken to make the whole cooking process simpler. As for the rest, he has prepared a good stuffing but with the use of apple as a twist and an ounce of sentimentality.
“I used to visit my friend’s home back in NY for the Thanksgiving dinner. What I remembered most is the scent of the herbs when I entered the house. There’s this smell of sage, thyme, and the lemony scent that made it all so good”, confesses the chef.
Aside from that, Chef Nando uses mashed sweet potato instead of the regular potato and pairing it with the good old cranberry sauce. Additionally, he’s also preparing the very quick and easy cream cheese potato salad for you to try.
He also shares us some tips and tricks to make the whole cooking process went well. “Firstly, the brining process of using salt and sugar is very important so that the chicken wouldn’t dry out when cooked. Secondly, we have to make sure that the skin should be crispy and the meat wholly cooked by putting some butter. Lastly, the stuffing should be made drenched by eggs or liquid. This time I will be using chicken stock and apple cider”, shares the chef.
There’s one last note also for us to be aware of and that came from the roasting process.
“The rule of thumb is to roast the chicken in high temperature first to get that crispy skin and next in low temperature to make sure that the meat is well-cooked”, says Chef Nando.
It has become apparent that this will be the Thanksgiving treat that everybody will be longing for in their homes.
Meanwhile, we welcome you to give it a try and we wish you a happy holiday!
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RECIPE:
Apple-sage stuffing roast chicken with sweet potatoes mash, country gravy, cranberry sauce, and cream cheese potatoes salad.
Yield: 4 people
Roast chicken
chicken, large broiler, 900g-1100g 1ea
butter 40gr
thyme, sprigs 1ea
salt and pepper as needed
Apple sage stuffing
apples, medium diced 50gr
bread, medium diced 30gr
onions, medium diced 25gr
celery, medium diced 5gr
carrot, medium diced 5gr
garlic, chopped 5gr
shallots, chopped 5gr
apple cider 25ml
eggs 1ea
salt and pepper as needed
thyme, parsley, sage 5gr
Sweet potatoes mash
sweet potatoes 50gr
pumpkin 50gr
butter 20gr
cream 10ml
milk 10ml
salt and pepper as needed
Turkey gravy
chicken stock 200ml
bones/wing tips 50gr
flour, all purpose 20gr
butter 15gr
onions and carrot 20gr
salt and pepper as needed
Cranberry sauce
frozen cranberry 200gr
sugar 40gr
lemon juice 10ml
Cream cheese potato salsa
baby potatoes, cooked, cut half 200gr
cream cheese 30gr
mayonnaise 20gr
red onions, bronoise 10gr
chopped herbs 5gr
salt and pepper as needed
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Original link: http://jax.co.id/holiday-special-treats/
RIAN FARISA 
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