Menu — Mains · Demo composition from Volume 1 components

Roast Half Chicken, Jus, Duchess

heldown record: draft — state inherited from a component

Something in this tree is HELD. The system will not present this record as settled until a person resolves it.

held Smoked Crème Fraîche
draft Chicken Jus
draft Vegetable base
draft Duchess Potatoes

Specification

Yield: 1 portions
Yield basis: STATEDStated in source formulation
Menu price: $29.00
Plate cost: $5.31
Food cost: 18.3%

Allergens · declared affirmatively, inherited by ingredient ID

EggsMilk

Eggs — enters via Egg yolk, pasteurized (Roast Half Chicken, Jus, Duchess → Duchess Potatoes)

Milk — enters via Cheddar blend, shredded (Roast Half Chicken, Jus, Duchess → Duchess Potatoes); Heavy cream (Roast Half Chicken, Jus, Duchess → Duchess Potatoes); Greek yogurt (Roast Half Chicken, Jus, Duchess → Duchess Potatoes → Smoked Crème Fraîche → Crème Fraîche); Parmesan, grated (Roast Half Chicken, Jus, Duchess → Duchess Potatoes); Butter, unsalted (Roast Half Chicken, Jus, Duchess → Duchess Potatoes)

Cost provenance · 4 levels deep · computed at build, never stored

Chicken, half, air-chilled1 ea$4.25
Chicken Jus60 ml0.6% of batch$0.38
- Chicken Stock15,140 ml57.1% of batch$31.19
  - Chicken backs18,144 g$32.60
  - Chicken feet4,536 g$11.80
  - Onion, Spanish9 ea$4.32
  - Carrot6 ea$1.62
  - Celery, head1 ea$1.40
  - Coriander seed24 g$0.38
  - Bay leaf6 ea$0.18
  - Thyme, bunch1 ea$0.80
  - Parsley, bunch1 ea$0.50
  - Vegetable base66 g$0.99
  - Kosher saltto taste—
- White wine, cooking3,785 ml$24.60
- Onion, Spanish4 ea$1.92
- Carrot4 ea$1.08
- Celery, head1 ea$1.40
- Canola oil30 ml$0.06
Duchess Potatoes170 g3.4% of batch$0.68
- Potato, Yukon B18 ea$5.04
- Egg yolk, pasteurized14 ea$2.66
- Cheddar blend, shredded640 g$6.01
- Smoked Crème Fraîche355 ml35.5% of batch$1.15
  - Crème Fraîche1,000 ml23.3% of batch$3.25
    - Heavy cream3,785 ml$12.40
    - Greek yogurt355 ml$1.56
- Heavy cream177 ml$0.58
- Parmesan, grated85 g$1.61
- Butter, unsalted340 g$3.07

Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.

Method

Roast to 165°F; pipe and brown the duchess; jus at the pass.

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