Chef Nick Calina
National Director of Culinary Operations/Corporate Executive Chef
Chef Joshua Reed
Regional Manager of Culinary Operations
Chef Stephen Huszczo
Regional Manager of Culinary Operations
Vancouver - April 12
Brent Durec Culinary Specialist | Corporate Chef
Brent Durec Culinary Specialist | Corporate Chef
SWO - May 9
Kyle Brandt RSE Culinary Specialist | Corporate
Kyle Brandt RSE Culinary Specialist | Corporate
Ottawa - May 16
Marina Livingston RSE Culinary Specialist | Corporate
Marina Livingston RSE Culinary Specialist | Corporate
Toronto – May 25
David Pyper RSE Culinary Specialist | Corporate
David Pyper RSE Culinary Specialist | Corporate
Regina/Winnipeg
TTBD BD
Calgary/ Edmonton
TTBD BD
Jeannine Miyazaki
ARE A GREAT CENTER OF THE PLATE PROTEIN THAT WORK WELL WITH MANY DIFFERENT SAUCES & SIDES.
Chicken thighs are a great way to bring one SUPC in an have the ability to make many different and unique dishes that are drastically different.
From a classic roasted thigh to a crispy chicken sandwich, this protein can do it all.
Dry heat will get you a beautiful Dry heat will get you a beautiful roasted chicken thigh. But how do roasted chicken thigh. But how do you keep your chicken thighs from you keep your chicken thighs from drying out? The good news is that drying out? The good news is that chicken thighs typically stay quite chicken thighs typically stay quite juicy but you can go one step juicy but you can go one step further and brine your chicken. further and brine your chicken. You can leave your chicken in a You can leave your chicken in a saltwater brine for 24 hours. Then saltwater brine for 24 hours. Then simply remove the chicken from the simply remove the chicken from the brine, pat dry, and roast as you brine, pat dry, and roast as you would. Personally I love to add would. Personally I love to add citrus to my chicken brine. citrus to my chicken brine.
1 lemon, sliced 1 lemon, sliced
3-4 fresh parsley, sprigs
3-4 fresh parsley, sprigs
2 fresh thyme sprigs
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 fresh rosemary sprigs
2 bay leaves 2 bay leaves
3 cloves of garlic 3 cloves of garlic
2 tsp black peppercorns
2 tsp black
Chicken
with Sprouted Grains + with Sprouted Grains + Charred Scallion Charred Scallion
1 tbsp sesame oil
1 tbsp sesame oil
2 cloves garlic crushed
2 cloves garlic crushed
1 1/2 tbsp grated fresh ginger 1 1/2 tbsp grated fresh ginger
1 tbsp Sysco Imperial Toasted Sesame Dressing
1 tbsp Sysco Imperial Toasted Sesame Dressing
1/2 cup chicken stock
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup lemon juice
2 tbsp honey 2 tbsp honey
0313254 Windsor Salt Coarse Ko
0713875 Jm Schneider Chicken T
6 chicken thighs
6 chicken thighs
1/4 tsp salt 1/4 tsp salt
1/4 tsp pepper 1/4 tsp pepper
1821537 Imperial Fresh Garlic Pe
2252039 Reliance Fresh Lemon C
4002069 Sysco Classic Honey Pu
0188753 Knorr Swiss Base Chick
1 tbsp olive oil
1 tbsp olive oil
1185545 Imperial Fresh Ginger R
1/2 lemon cut into thin slices
1/2 lemon cut into thin slices
3865649 Sysco Natural Juice Lem
1/2 tbsp sesame seeds
1/2 tbsp sesame seeds
4225126 Kadoya Oil Sesame Pur
2 tbsp chopped scallions
2 tbsp chopped scallions
5360443 Sysco Imperial Dressing
7233224 Imperial/Mc Cormick S
4513638 Floating Leaf Grain Blen
7302466 Arrezzio Classic Oil Oliv
7350788 Imperial Fresh Onion G
9366535 Imperial/Mc Cormick S
sher
high Meat Boneless Skinless
eled Fresh Jar
hoice Fresh
re Golden Liquid
en Liquid Concentrate Gluten-F
oot Fresh
on Pasteurized Ultra Premium
e
Sesame Toasted
ice Sesame Seed
d 6 Prairie Sprouted
e Extra Virgin
reen Iceless
ice Pepper Black Ground
For this sandwich we ’ re going for For this sandwich we ’ re going for tthigh. high.
The most important thing is that you ’ re The most important thing is that you ’ re using boneless/skinless meat. using boneless/skinless meat.
When prepping the chicken you’ll want When prepping the chicken you’ll want to really hammer it out. This will not to really hammer it out. This will not only help level out the thigh, which in only help level out the thigh, which in turn will help it cook more evenly, but turn will help it cook more evenly, but it also tenderizes the meat. it also tenderizes the meat.
Buttermilk is key in perfectly fried chicken. Buttermilk is slightly Buttermilk is key in perfectly fried chicken. Buttermilk is slightly acidic, meaning it tenderizes the chicken as it rests. It’s also got the acidic, meaning it tenderizes the chicken as it rests. It’s also got the perfect consistency for coating the chicken and helping the perfect consistency for coating the chicken and helping the batter stick. batter stick.
A A minimum of 4 hours, up to overnight. Go for as long as you have minimum of 4 hours, up to overnight. Go for as long as you have time for though, even just 30mins will work wonders! time for though, even just 30mins will work wonders!
Dredging the chicken is where you create the crunchy coating. Dredging the chicken is where you create the crunchy coating.
Here are crucial steps to consider when coating the chicken: Here are crucial steps to consider when coating the chicken:
Marinade – Do not drain off the marinade. Take the chicken out of the
Marinade – Do not drain off the marinade. Take the chicken out of the bowl, give it a gentle shake then place it in the flour. The excess bowl, give it a gentle shake then place it in the flour. The excess marinade will create lots of small crumbs in the flour, which when marinade will create lots of small crumbs in the flour, which when attached to the chicken will create those extra crunchy cr parts. attached to the chicken will create those extra crunchy cr parts.
Coating – When coating the chicken use your hands and work the flour
Coating – When coating the chicken use your hands and work the flour into all areas of the chicken. Make sure you build up a nice crust on into all areas of the chicken. Make sure you build up a nice crust on the chicken. the chicken.
C Coat the thighs one by one. If you add them all at the same time the oat the thighs one by one. If you add them all at the same time the flour will go thick and sludgy, leaving the batter chewy. flour will go thick and sludgy, leaving the batter chewy.
Now you ' re ready to fry in clean oil until the thigh reaches an internal Now you ' re ready to fry in clean oil until the thigh reaches an internal temperature of 165F. Check the thigh at it's thickest part. temperature of 165F. Check the thigh at it's thickest part.
Smoked chicken thighs are great as they Smoked chicken thighs are great as they add another element or layer of flavour. add another element or layer of flavour. Smoked chicken can be prepared in Smoked chicken can be prepared in many differnt types of smokers or many differnt types of smokers or alternatively, can be replicated by using alternatively, can be replicated by using a small amount of liquid smoked to a small amount of liquid smoked to create a similar flavour profile. We will create a similar flavour profile. We will use our hickory smoked chicken thighs use our hickory smoked chicken thighs and pair them with a lighter salad with and pair them with a lighter salad with enough bite to cut through and pair enough bite to cut through and pair nicely with the smoked protein. nicely with the smoked protein.
rse Kosher
icken Thigh Meat Boneless Skinless
Liquid Smoke Hickory
Artichoke Heart Quarters
Onion Red Jumbo 25 lb. Bag
omato Fresh Mixed Medley
rugula Baby Fresh
mick Spice Pepper Black Ground
Dressing Greek Feta Yasou
THE PORK LOIN IS THE MUSCLE THAT RUNS ALONG THE BACK BETWEEN THE BACK FAT AND THE RIBS. IF THE BUTCHER DOES NOT REMOVE THE BACKBONE OR THE RIB BONES, THE PORK ROAST MAY BE SOLD AS A PORK CROWN ROAST OR RACK OF PORK.
One of the great things about pork loin is that it has the ability to stay really juicy when cooked right. Another great detail is that based on it's size, when cooking one pork loin it yields many portions.
The crispness of vegetables in The crispness of vegetables in this sandwich brings a huge this sandwich brings a huge crunch to this Vietnamese crunch to this Vietnamese rite. ite.
ney Garlic ney Garlic ght fit for ght fit for cch. h.
Pork does an amazing job of Pork does an amazing job of taking on flavours. Consider taking on flavours. Consider Curry, Piri Piri, Mediterranean Curry, Piri Piri, Mediterranean Spices, Smoke Maple... the Spices, Smoke Maple... the list goes on. Get creative list goes on. Get creative Chefs and brush on whatever Chefs and brush on whatever flavour you choose. flavour you choose.
with Fresh Margarita Salsa + with Fresh Margarita Salsa + Poblano Avocado Dressing Poblano Avocado Dressing
Pork loin is not the go to cut for a braised or slow cooked for a braised or slow cooked pulled pork like pork butt or pulled pork like pork butt or shoulder is however it does shoulder is however it does work. Pork loin can be work. Pork loin can be cooked down and torn to cooked down and torn to create excellent pasta create excellent pasta dishes like this Torn Pork dishes like this Torn Pork LLinguini. inguini.
Pork loin is not the go to cut
Braising a cut like pork loin can be done beautifully by using canned tomatoes. This will break the pork down, while creating a delicious sauce.
