Shannon OvermillerOvermiller began her professional career as a bartender and waitress at Proximo Restaurant Group's Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Cafe Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L'Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller's behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong�s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller's Italian preparation, and soon she found a balance between both of her mentors� skills. As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong's projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.
Hello, my name is Chef Shannon Overmiller. I am a chef at the Majestic in Old Town Alexandria. Today I'm demonstrating for you roasted chicken with chicken juice or chicken gravy. We have previously gone over chicken stock which is necessary to make the chicken gravy. So, use your herb butter, which you use to keep the chicken moist and a process on roasting a chicken properly, so you get a nice crispy skin and an inside moist chicken. This is necessary when using roasted chicken that you always want to use or poultry brine.
So now, to plate and assemble what we are going to simply do, the sauce that we have done before, you strain it through a fine mesh strainer or something called a chinwag. This is a chinwag. Strain; you simply pour your sauce through and gently push your sauce through. Now you have the chicken juice which is still a little thin and you can reduce it as necessary. Now, in the final product which I have reduced to the consistency that I wanted, you get a much thicker gravy, this is more of a gravy than a sauce and this is rustic home style cooking and that's what we have achieved, we wanted to achieve. In fact, if you want it to be a little thinner, it s fine as well. For the assembly, finish your sauce, first you taste your seasoning to see where you are at, because you have been layering. You don't want to add anything without tasting. What it needs is a little pepper, not too much a little salt, not too much, because I have tasted it; I know my palate is ready to go. A little fresh thyme and to finish your sauce, any sauce, to bring out a nice richness to it, I would like to take the squeeze for this dish in particular, I like lemon with it, little lemon, just to brighten it up. When you add acid, it just brightens the sauce up, and then this is to make it more rich, finish it up with just a touch of butter. Swirling as you go, this is again another form of emulsification. This is called finishing a sauce. You wanted not to melt too hard, but you want to cold the butter to emulsify into the sauce and not break. This is a finished sauce, as you shall see, the consistency is now to the coating consistency, which I have specifically spoken of before, that's emulsification; that is a coating consistency on a spoon. That's coating consistency, and that's what you want to achieve. Taste, see if it's cooked, finished, I want more salt. Don't be afraid of salt, it s amazing what the difference is; just learn to use your palate. Now we are ready to make the plate. Simply used as a garnish, it's a very healthy dish, simply, wow! I like butter but. So these are the garnish, a nice green salad from the farms, masculine mix.
Red Orrick, Spinach, Arugula Green Oak, I like to add a little black pepper, little salt and I use the preserved lemon from the course, since we have lemon in this dish. I like lemon in everything, and then what I like to do, is simply take, squeeze a little lemon, little bit, little extra virgin olive oil, your brand of choice, just enough. You don't want to overly dress your salad. This is simple vinaigrette, and use your hands, little shallot if you would like. The lemon has beautiful crunch in it, it's another texture, another layer, and taste your lettuce as always. Well, now assembling, quite simple. Put it on a plate and eat it. Preserve some of the lemon for garnish. Beautiful herb roasted chicken.