Ingredients Method Notes 1. Season the cleaned and frenched supreme of chicken, with salt, pepper, thyme, and oil. 2. Grill the supreme on a high heat on a grilling pan, on both sides to a core temperature of 74°C. Alternatively, grill on the pan to sear and color the chicken on both sides, transfer to a baking tray and continue to cook in a pre heated oven at 180˚C for 10 minutes or until the core temperature is reached. 3. Serve Grilled Supreme of Chicken with Velouté Sauce and accompaniments. Grilled Supreme of Chicken with Mushroom Velouté, Grilled Vegetables, and Pomme Duchesse 1. To multiply the recipe, multiply all ingredients proportionately. 2. Make sure to French the wing bone properly, for good presentation. 3. The supreme must not be overcooked and neither should it be cooked below 74o C, due to Salmonella risk. Chicken (supreme, frenched) 200 g Salt and pepper as required Oil 15 g Thyme 3 g Equipment Measuring scale Mixing bowls Yellow chopping board Yellow boning knife Grilling pan Tongs Oven tray Oven Oven mitts/ gloves Key Learning Frenching Slicing
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