chicken stock

CHICKEN STOCK

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chicken stock

chicken stock

CHICKEN STOCK
Makes about 2.5 kg
3.5 kg chicken necks and backs
1 white onion, diced 5 cm (2 inches)
1 celery stalk, diced 5 cm (2 inches)
5 sprigs thyme
Put the chicken necks and backs in a large pot. Cover generously with cold water. Drain
and discard the water. Repeat the rinsing process two times. After the third rinse, drain and
cover with cold water. Heat over medium heat and bring to a simmer. Skim and discard
any impurities that may rise to the surface. Add the onion, celery, and thyme to the pot and
turn the heat to low. Continue to simmer the stock, skimming occasionally, for 6 hours.
Strain the stock through a chinois. Reserve in an airtight container, refrigerated, for up to 3
days, or frozen for up to 1 month.

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE

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white-balsamic-vinaigrette

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE
Makes about 265 g
195 g olive oil
65 g white balsamic vinegar
8 g salt
Combine the ingredients in a mixing bowl and whisk until fully emulsified. Reserve the
vinaigrette in an airtight container, refrigerated, for up to 1 week

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PICKLED NECTARINES

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DUCK-Roasted-with-Νectarines-Chamomile-and-Amaranthus.j

PICKLED NECTARINES
Makes about 10 pieces
1 apricot
150 g White Balsamic Pickling Liquid
Using a mandoline, thinly slice opposing sides of the nectarine to form shaved rounds.
Submerge the nectarine shaves in the pickling liquid and refrigerate overnight.

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LEMON OIL

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lemon oil.

lemon oil.

LEMON OIL
Makes about 350 g
400 g grapeseed oil
45 g grated lemon zest (from about 15 lemons)
Prepare an ice bath. Combine the oil and zest in a bain-marie. Cover tightly with plastic
wrap and place in a large pot filled halfway with water. Heat the pot over low heat and
bring the water temperature to 91°C/195°F, just under a simmer. Cook the oil in the water
bath for 1½ hours. Remove the bain-marie from the water bath and chill over the ice bath
until cold. Cover and refrigerate overnight. Strain the oil through a chinois, discarding the
zest. Reserve the lemon oil in an airtight container, refrigerated, for up to 1 week.

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BROWN BUTTER

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brown butter

brown butter

BROWN BUTTER
Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to
foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.

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CHICKEN JUS

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chicken jus

chicken jus

CHICKEN JUS
Makes about 1 kg
24 g grapeseed oil
1½ carrots, peeled and chopped
1½ onions, chopped
2 celery stalks, chopped
30 g tomato paste
1.25 kg dry red wine
7 kg chicken wings
2 kg chicken legs
500 g chicken feet
Preheat the oven to 245°C/475°F. Heat the oil in a large pot over high heat. When the oil
just starts to smoke, add the carrots, onions, and celery and cook, stirring occasionally,
until the vegetables are softened and browned, about 12 minutes. Add the tomato paste
and continue to cook, stirring frequently until well toasted, about 5 minutes. Add the wine
and deglaze the pan, scraping up any bits that may have stuck to the bottom of the pot.
Bring the wine to a simmer and reduce by half. Remove the pot from heat and set aside.
Spread the chicken wings and legs in a single layer on four unlined baking sheets. Roast in
the oven until caramelized and deep brown, about 45 minutes. Drain and discard any
rendered fat. Scrape the wings and legs into a clean large pot. Add the chicken feet and
enough cold water to generously cover. Heat over high heat and bring to a simmer. Skim
and discard any impurities that may rise to the surface. Turn the heat to low and add the
cooked vegetable mixture to the pot. Continue to simmer, skimming occasionally, for 8
hours. Strain the jus through a chinois and transfer to a clean large saucepan. Bring to a
simmer over medium heat. Turn the heat to low and gently simmer until reduced to 1 kg.
Reserve in an airtight container, refrigerated, for up to 1 week.

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CHAMOMILE SIMPLE SYRUP

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chamomile syrup

chamomile syrup

CHAMOMILE SIMPLE SYRUP
Makes about 125 g
140 g Simple Syrup
3 g dried chamomile
Heat the syrup in a saucepan over medium heat and bring to a simmer. Remove the pan
from the heat and stir in the chamomile. Cover and let steep at room temperature for 7
minutes. Strain the syrup through a coffee filter. Let cool to room temperature. Reserve the
syrup in an airtight container, refrigerated, for up to 5 days.

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SIMPLE SYRUP

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simple syrup

simple syrup

SIMPLE SYRUP
Makes about 400 g
200 g sugar
200 g water
Heat the water and sugar to a simmer in a saucepan over high heat, whisking to dissolve
the sugar. Let the syrup cool to room temperature and reserve in an airtight container,
refrigerated, for up to 1 month.

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Peach ice cream

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PEACH ICE CREAM

PEACH ICE CREAM


Makes about 800 g
400 g milk
90 g cream
½ g vanilla bean, split and scraped
200 g sugar
30 g glucose powder
30 g dextrose
27 g nonfat milk powder
15 g trimoline
2 peaches, pitted and quartered
240 g peach nectar
2 g citric acid
2 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan to a simmer over medium heat.
Add the vanilla bean pod and seeds to the milk and remove from the heat. Cover and let
steep at room temperature for 30 minutes. Combine the sugar, glucose powder, and
dextrose in a mixing bowl. Strain the milk mixture through a chinois and transfer to a
clean saucepan over medium heat. Bring to a simmer and slowly whisk in the sugar
mixture, milk powder, and trimoline until fully dissolved. Remove the pan from the heat
and set aside. Combine the peaches and nectar in a blender and puree on high until
smooth. Pass the puree through a chinois and whisk into the milk mixture. Chill over the
ice bath. Stir in the citric acid and salt. Freeze in an ice cream machine and reserve in an
airtight container, frozen.

Rosemary ice cream

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ROSEMARY ICE CREAM


Makes about 750 g
500 g milk
160 g cream
8 g rosemary leaves
50 g nonfat milk powder
50 g glucose powder
25 g trimoline
5 egg yolks
105 g sugar
5 g salt
Prepare an ice bath. Heat the milk and cream in a saucepan over medium heat to a simmer.
Add the rosemary leaves. Remove the pan from the heat and cover. Let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Transfer to a clean
saucepan and bring to a simmer. Remove from the heat and keep warm. Slowly whisk in
the milk powder, glucose, and trimoline until fully dissolved. Place the yolks in a mixing
bowl. Slowly whisk in the sugar and salt until smooth. Pour one-third of the warm milk
into the eggs while whisking constantly. Once fully incorporated, whisk the egg mixture
back into the milk. Heat over medium heat, whisking constantly until heated to
84°C/183°F and thick enough to coat the back of a spoon. Remove from heat and strain
through a chinois. Chill over the ice bath. Freeze in an ice cream machine and reserve in
an airtight container, frozen