CHICKEN Whole Roasted with Black Truffle Brioche Stuffing
CHICKEN
Whole Roasted with Black Truffle Brioche Stuffing
Serves 4
ROASTED CHICKEN
185 g butter, softened, plus more for brushing on the chickens
135 g Brioche Bread Crumbs
125 g Marinated Foie Gras, at room temperature
35 g black truffle, finely chopped
Salt
2 chickens, head and feet on, about 1.6 kg each
2 lemons, halved
10 sprigs thyme
Combine the butter, bread crumbs, foie gras, truffle, and 16 g of salt in the bowl of a stand
mixer. Paddle on medium speed until thoroughly incorporated, about 5 minutes. Transfer
the stuffing to a piping bag and use immediately, or reserve in an airtight container,
refrigerated, for up to 2 days. Let the stuffing come to room temperature before using.
Remove the heads from both chickens (see this page). Using your hands, loosen the skin
from the breast meat and from the legs and thighs. Pipe 70 g of the stuffing under the skin
of each breast in both chickens. Pipe 40 g of the stuffing under the skin of each leg and
thigh of both chickens. Smooth the stuffing so that it is in an even layer. Fill the cavity of
each chicken with one lemon, cut in half, and 5 thyme sprigs. Using butcher’s twine, tie
the chicken so that the wings are tight against the body and the feet are propped up above
the legs. Wrap the chickens with plastic wrap and refrigerate overnight.
Preheat a convection oven to 220°C/425°F, high fan. Using a pastry brush, brush a layer of
soft butter over the entire exterior of both chickens. Season the chickens with salt. Space
the chickens on a wire rack set over a baking sheet. Roast the chickens in the oven,
rotating the baking sheet once, until the skin is dark brown, about 15 minutes. Lower the
oven temperature to 175°C/350°F, low fan. Continue cooking the chickens until cooked
through and the internal temperature reaches 70°C/155°F at the leg joint, about 30 minutes
more. Let the chickens rest at room temperature for 25 minutes.
6-MINUTE EGGS
2 eggs
Bring a pot of water to a rolling boil and prepare an ice bath. Carefully submerge the eggs
in the water and cook the eggs at a simmer for 6 minutes. Shock the eggs in the ice bath.
When cold, drain and peel the eggs. Refrigerate until ready to serve.
PICKLED SHALLOT RINGS
1 shallot, sliced into rings 1.5 mm (1/16 inch) thick
250 g White Balsamic Pickling Liquid
Place the shallot rings in a heatproof container. Heat the pickling liquid to a boil in a
saucepan over medium heat. Pour the liquid over the shallot rings to cover and let cool to
room temperature.
CRISPY CHICKEN SKIN
Canola oil, for frying
40 g chicken skin
Salt
Heat the oil in a large, heavy pot to 160°C/325°F. Fry the chicken skin until golden brown
and crispy, about 10 minutes. Remove the chicken skin from the oil and place on a paper
towel to drain. Season with salt. Coarsely chop the chicken skin
TO FINISH
60 g butter
1 shallot, finely chopped
80 g Chicken Stock
40 g Chicken Jus
Salt
20 g whole-grain mustard
Sliced chives
Brown Butter Sabayon
Chervil tops
Brown Butter, melted
Fleur de sel
Cut the legs and thighs from both birds. Remove and discard the feet and the skin. Pick the
dark meat from the legs and thighs, removing and discarding the tendons, and set aside.
Heat a saucepan of water to just under a simmer over medium heat. Remove the pan from
the heat and submerge the 6-minute eggs in the water until warmed through, about 3
minutes. Meanwhile, to make a fricassee with the reserved dark meat, heat half of the
butter in a saucepan over medium heat until foamy, but not browned. Add the shallot and
sweat until softened, about 4 minutes. Add the reserved dark meat and stir to combine.
Add the stock and jus to the pan and bring to a simmer. Add the remaining butter and
season with salt. As the butter melts and emulsifies, it will glaze the chicken evenly. Be
careful not to overcook the chicken or reduce the glaze too far, as the emulsion will break
and make the chicken greasy. When the chicken is thickly glazed, remove the pan from the
heat. Fold in the pickled shallot rings, whole-grain mustard, and sliced chives. Expel 30 g
of the brown butter sabayon into the pan and fold into the chicken.
With a slotted spoon, remove the eggs from the warm water and place on a paper towel to
drain. Expel about 15 g more of the sabayon in the center of each of two bowls to share.
Place the eggs in the center of the sabayon. Spoon the fricassee around the eggs and top
with the crispy chicken skin. Garnish with chervil.
Carve the breasts off the ribcage and brush the bone sides of the breasts with brown butter
and season with fleur de sel. Serve the breasts with the desired vegetables and plating (see
this page, this page, this page, and this page) with the chicken fricassee on the side to
share.
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