Lesson Plan: Timed Chicken Lab from Fabrication to Plating

Features

02 January 2025

Chef Daniel Pliska delivers a detailed timeline and ingredient list to teach 101 culinary students how to manage time and create a multi-layered chicken dish.

By Daniel Pliska, Ozarks Technical Community College
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Ozarks Technical Community College Culinary Instructor Daniel Pliska created a chicken lab lesson plan for his 101 culinary class. The intensive lab is engineered to teach students how to manage time. He provides a minute-by-minute timeline leading students through fabricating a whole chicken, making golden chicken stock, braising legs, sautéing breasts and serving with a mushroom veloute sauce, roasted Brussel sprouts, oblique cut carrots and tourned red potatoes.

The informative lesson plan includes the required ingredients and a detailed timeline on how to teach the lesson.

Timeline

15 minutes	Attendance, hand out recipe and timeline and explain lab
15 minutes	Students set up station and gather mise en place
15 minutes	Chef Demo – fabricate chicken and make chicken stock
45 minutes	Students break down chicken, start stock and prepare/cut mise en place
15 minutes	Chef Demo – braise chicken and explain veg cuts, fennel, leek
30 minutes	Students braise chicken and finish mise en place
30 minutes	Chef Demo – Sauté chicken breast and finish in oven Tourne potatoes and roast veg Prepare roux and velouté Check on braised chicken and remove from oven if done Prepare the mushroom sauce Plate up – 2 dishes each
60 minutes	Students finish all cooking, plate up and present one dish each
30 minutes	Clean up

Ingredient List

Fabricate chicken (Note: remove wishbone before fabrication)

2 ea	Boneless skinless breasts
2 ea	Thighs
2 ea	Drumsticks

Roasted golden stock

Roast	Carcass and the wings
Mire poix	½ onion
	½ rib celery
	½ carrot
	2” split green top of leek
	Aromatics: 2 bay leaves, 6 sprigs thyme, 6 stems parsley, 10 to 12 peppercorns

Braised chicken legs

2 ea	Drumsticks
2 ea	Thighs
½ cup each	Julienne yellow onions, leeks, fennel and red bell pepper
2 tsp.	Chopped garlic
1 ½ cups	Diced tomatoes (canned or concasse)
½ cup	White wine
1 cup	Chicken stock
1 TBL	AP flour
Garnish	1 TBL chopped Basil and Parsley 50/50

Sautéed chicken breasts

2 ea	Boneless, skinless chicken breasts
	Seasoned flour for dredging (salt, pepper, paprika)

Veloute sauce (1 cup)

2 oz	Butter
2 oz	AP flour
2 cups	Golden chicken stock

Mushroom sauce

2 cups	Sliced button mushrooms
1 TBL	Minced shallots
½ cup	White wine
½ cup	Heavy cream
Garnish	Chopped parsley (optional – chives and tarragon)