Cellentani Kotopoulo Skorthato

Blanching method:

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Add pasta to boiling salted water and blanch for 45 seconds
3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 4 oz pasta with 8 oz sauce
3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 6 oz pasta with 12 oz sauce
3. Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Microwave Method:

1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
3. Cover with plastic wrap and microwave on high for 2 minutes
4. Remove from microwave and carefully uncover, stir then cover again.
5. Microwave on high for an additional 1 minute.
6. Remove from microwave and transfer to serving dish or delivery packaging

For the Chicken and Potatoes:

1. Pre-heat oven to 425 degrees. 
2. In a large bowl add the chicken, 3 Tbsp garlic, 2 Tbsp oregano, ¼ Cup lemon juice, 5 Tbsp Extra virgin olive oil and ½ cup of yogurt. 
3. In a large bowl add the potatoes and the remaining ingredients.  
4. Combine everything together then marinate for at least 30 minutes. 
5. Remove the chicken from the marinate and place onto a sheet tray in a single layer. 
6. Add the potatoes to a sheet tray and place into a single layer. 
7. Bake for 25-30 minutes or until fully cooked. 
8. Remove from the oven and set aside to cool down. 

For the Whipped Honey Feta: 

1. In the bowl of a stand mixer combine the feta and cream cheese and whip for 2 minutes. 
2. Add the heavy whipping cream, seasonings and honey. 
3. Whip for 3 minutes.

For the Crispy Chicken Skin:

1. Pre-heat oven to 400 degrees. 
2. Dry the chicken skin and place onto a sheet tray with parchment paper.
3. Season with salt, pepper, cayenne and lemon powder. 
4. Bake for 20 minutes or until the top is browned and crispy. 
5. Remove from pan and drain excess fat.  
6. Once cool, crumble into small pieces.
7. Shred the chicken and remove all bones, reserve any juice in the pan. 
8. Add the chicken and juice to your 12 inch skillet. 
9. Add the roasted potatoes and any juice from the roasting pan. 
10. Heat everything over medium heat.
11. Blanch the slacked pasta for 1:15 seconds. 
12. Add the pasta to the skillet with the sauce. 
13. Cook together for 1 minute.

To plate: Choose a plate and add 6-8 oz of pasta and sauce, top with a spoonful of whipped feta and garnish with crispy chicken skin.