SAVOR…Knoxville Catering and the Knoxville Convention Center's reputation for exceptional banquet services is due in large part to executive chef, Chris Moore, a graduate of the Culinary Institute of America. Chris’ creativity and passion for fresh ingredients and great flavors bring a unique flair to the food and beverage offerings. Moore’s extensive culinary background includes previous positions as executive chef for Maverick Southern Kitchens, where he developed new menus for the Francis Marion Hotel in Charleston, South Carolina; as a chef for the acclaimed Fog City Diner in San Francisco; and as a chef for celebrity chef Cindy Pawlcyn of the Real Restaurant Group also based in San Francisco.

While living in San Francisco, Chef Moore opened his own restaurant, Rocco’s Seafood Grill, which was acclimated through praise from the San Francisco Chronicle. Before joining the Knoxville Convention Center, Moore served as corporate chef with Pappas Restaurants in Houston followed by his position as corporate executive chef for Stokely Hospitality Enterprises in Sevierville, TN.

 

Meyer Lemon & Marjoram Roast Chicken
Sauté of Petite Spring Vegetables &
Fingerling Potatoes.
Feeds 3-4 People

INGREDIENTS:

Roast Chicken
1 Ea: Fresh Roaster Chicken 2-3#
1 Ea: Chopped Medium White Onion
1 Ea: Chopped Stalk of Celery
2 Ea: Meyer Lemons (Fresh Market)
1 TBL: Fresh Marjoram (Chopped fine)
2 TBL: Olive Oil Blend
To Taste: Kosher or Sea Salt & Fresh Cracked Black Pepper

Sauté of Vegetables & Potatoes
1 Cup Ea: Assorted Blanched Spring Vegetables Carrots, Asparagus, Green Beans etc
1# (10-12): Fingerling Potatoes
2 TBL: Olive Oil Blend
2 TBL: Whole Butter
1 TBL: Marjoram
To Taste: Kosher or Sea Salt & Fresh Cracked Black Pepper

These days we love the convenience of the rotisserie chickens in the supermarkets found almost everywhere. When you decide to "do it yourself" you willl end up with a bird full of flavor and a doneness which would satisfy anyone. It should be noted that often, the ones we pick up in the stores are birds which have come close to their expiration date. They are then cooked as to extend their shelf lives and save the stores from tossing them. A reasonable practice, however, we can end up with a better bird if we do it ourselves.

For The Bird
Pick a nice "Roaster" in the 2-3# range, Remove the contents of the breast cavity. Rub olive oil on the skin and season both the cavity and skin with Salt & Pepper, a little Meyer lemon juice and 1 Tbl Marjoram. Stuff with 2 quartered Meyer lemons, the stems from the marjoram, ½ onion and celery. Preheat an Oven to 425°F & Roast on a rack for 15 minutes, turn temp to 375°F and finish until internal temp hits 165°F degrees (approx 1-11/2 hours) Be sure to push thermometer into the thick part of the bird and next to the thighs and legs. Remember to let the bird set for at least ten minutes before carving. It will keep the bird juicy and moist.

**Chicken Doneness Tip
Using a carving fork, separate the chicken leg from the side of the bird along the thigh, check for clear juices. Or lift the bird, looking at the juices to see if they are running clear or contain any blood. If you see red, it needs more time.

For the Potatoes
Cook in simmering salted water until tender, remove from the water, and use the same water to blanch your vegetables. Cut the cooled potatoes in half and reserve with the blanched vegetables.

For the Sauté of Vegetables & Potatoes
In a hot sauté pan, place the seasoned potatoes flesh side down into the oil & butter until browned. Add the vegetables, sauté and season with 1 Tbl of the fresh marjoram.

For the Pan Sauce (Optional)
Using the roasting pan from the chicken,

Ingredients:
1 Tbl flour,
Juice of 2 Meyer lemons
1 Tbl of marjoram
1 can Chicken Broth or Stock
4 tbl whole butter.

Method: Add the Onion, to the drippings, on low heat cook for 2-3 minutes, add lemon juice, chicken stock (Broth) and marjoram, add flour & cook for 2-3 minutes. Whisk in the whole butter & season to finish.