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CHICKENWhole Roasted with Lentils and broccoli Sprouts

CHICKEN Whole Roasted with Lentils and Broccoli Sprouts

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CHICKENWhole Roasted with Lentils and broccoli Sprouts

Serves 4

 

 

1 Chicken Whole Roasted with Black Truffle Brioche Stuffing

ONION JUS
2 white onions, halved crosswise
½ shallot, sliced
1 head unpeeled garlic, split lengthwise
36 g olive oil
Salt
5 sprigs thyme
2 sprigs rosemary
3 sprigs savory
3 sprigs marjoram
115 g dry white wine
120 g Chicken Jus
900 g Chicken Stock
30 g apple cider vinegar
Pinch of cayenne
Preheat the oven to 205°C/400°F. Heat a griddle pan over high heat. When the pan is very
hot, sear the onions, cut sides down until deeply charred on one side, about 10 minutes.
Remove the onions from the pan and set aside. Combine the shallot, garlic, and one-third
of the oil in a mixing bowl. Season with salt and toss together to combine. Spread the
shallot and garlic out in a single layer on a wire rack set over a baking sheet. Roast in the
oven until caramelized, about 10 minutes. Heat the remaining oil in a large saucepan over
high heat. When the oil just starts to smoke, add the roasted shallot and garlic to the pan
and cook until the vegetables start to stick to the bottom of the pan, about 4 minutes. Add
the wine and stir to deglaze the pan. Reduce the wine until almost dry. Add the jus, stock,
herbs, and charred onions to the pan. Bring the liquid to a simmer and turn the heat to low.
Reduce the jus until thick enough to coat the back of a spoon. Add the vinegar. Strain the
sauce through a chinois and again through cheesecloth. Season with salt and cayenne.
Keep warm.


PICKLED PEARL ONIONS
3 white pearl onions, peeled
100 g yuzu juice
15 g honey
5 g salt
Using a mandoline, slice the onions from the stem end 1.5 mm (1/16 inch) thick. Place the
sliced onions in a heatproof container and set aside. Heat the yuzu juice, honey, and salt in
a saucepan over medium heat. Bring the liquid to a simmer, stirring to incorporate.
Remove the pan from the heat and pour over the onions to cover. Let cool to room
temperature.


ROASTED BROCCOLI SPROUTS
30 g grapeseed oil
6broccoli sprouts, trimmed and halved
Salt
Heat the oil in a large sauté pan over high heat. When the oil just begins to smoke, add the
halved sprouts, cut sides down, and turn the heat to medium. Season with salt and cook
until deeply caramelized on one side, about 2 minutes. Continue to cook the sprouts,
stirring occasionally, until tender, about 6 minutes. Transfer the sprouts to a paper towel to
drain and keep warm.


GLAZED BROCCOLI SPROUTS
6 broccoli sprouts, trimmed and halved
25 g chicken stock
15 g butter
Salt
Bring a pot of salted water to a rolling boil over high heat and prepare an ice bath. Blanch
the sprouts in the water until tender, about 6 minutes. Shock the sprouts the ice bath.
When cold, drain the sprouts and set aside. Heat the stock to a simmer in a sauté pan over
medium heat. Add the butter and sprouts to the pan. Season with salt. As the butter melts
and emulsifies, it will glaze the sprouts evenly. Be careful not to reduce the glaze too far,
as the emulsion will break and make the brussels sprouts greasy. Keep warm.


GREEN AND RED LENTILS
1 shallot, sliced
2 heads unpeeled garlic, split lengthwise
6 sprigs thyme
3 sprigs savory
2 sprigs rosemary
75 g red lentils
75 g green lentils
Salt
Tie the shallot, garlic, and herbs in a cheesecloth sachet. Combine the sachet and lentils in
a large saucepan with enough water to generously cover. Heat to a simmer over medium
heat. Season with salt and turn the heat to low. Continue to cook the lentils at a gentle
simmer until tender, about 40 minutes. Remove the pan from the heat and let cool to room
temperature in the cooking liquid. Remove and discard the sachet. Reserve the lentils in
the cooking liquid in an airtight container, refrigerated, for up to 3 days.


LENTIL HERB RAGOUT
40 g butter
20 g brussels sprout leaves, thinly sliced
Salt
Green and red Lentils, drained
Picked leaves from 3 sprigs savory
Picked leaves from 3 sprigs thyme
10 g apple cider vinegar
35 g Chicken Stock
Heat half of the butter in a saucepan over medium heat until foamy but not browned. Add
the brussels sprout leaves and sweat until tender, about 2 minutes. Season with salt. Add
the lentils, savory, thyme, vinegar, and chicken stock. Bring to a simmer and add the
remaining butter. As the butter melts and emulsifies, it will glaze the ragout evenly. Be
careful not to overcook the lentils or break the emulsion as it will make the ragout greasy.
Season with salt and keep warm.


TO FINISH
4 broccoli spigarello leaves
White Balsamic Vinaigrette
Brown Butter, melted
Place one chicken breast in the center of each plate. Arrange the lentil ragout in small piles
around each breast. Place the pickled pearl onions and roasted and glazed broccoli sprouts
on and around the lentils. In a mixing bowl, dress the broccoli spigarello leaves with white
balsamic vinaigrette. Garnish each plate with a dressed leaf. Sauce each plate with the
onion jus. Break the onion jus with several drops of brown butter. Serve the chicken
fricassee on the side to share

Corfiot Sofrito

Corfiot Sofrito

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Corfiot Sofrito

Sofrito is a well known and unique dish of Corfu. It is made with beef, which is cooked in a vinegar sauce with garlic and parsley. It is served with rice or mashed potatoes

1.5 kg of round steak, thinly sliced

8cloves of garlic chopped

1 shot glass of vinegar

1 shot glass of dry white wine

1bunch of fresh parsley, chopped (leaves and tender stems).

1 teaspoon of salt

1 teaspoon of freshly ground black pepper

2 tablespoons of olive oil Olive oil for frying.

Flour for powdering

In a frying pan large enough to hold the slaces of meat add a little oil and bring it to a high heat. Put the flour on a large plate, powder the slices of meat, and golden on both sides. Place in a large pot and set aside. In the same oil . saute the garlic and parsley. When the garlic starts to change color and the parsley wilts, add the pepper, salt, wine, and vinegar. Stir well and pour over the meat. Add enough water to the pot to barely cover the meat. Holding the handles, shake the pot gently to mix the ingredients without stirring. Cover and cook over a medium-low heat for about 1 hour and 15 minutes.

Beef-Bourguignon-

Beef Bourguignon

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Beef Bourguignon

Beef Bourguignon or Boeuf Bourguignon also called Beef Burgundy and Boeuf a la Bourguignonne is a well known traditional French recipe

1/4 pound thick-sliced bacon

 3 pounds boneless beef chuck

 1/3 cup all-purpose flour

 2 tablespoons vegetable oil

 4 1/2 tablespoons unsalted butter

 1/2 cup brandy

 1 (4-inch) piece of celery

 4 fresh parsley stems (no leaves)

 4 fresh thyme sprigs

 2 bay leaves

 2 onions, finely chopped

 3 large garlic cloves, finely chopped

 2 carrots, cut into 1/4-inch-thick slices

 1 tablespoon tomato paste

 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)

 1 pound small (1 1/2-inch) boiling onions or pearl onions

 1pound mushrooms, quartered if large

  peeled boiled potatoes tossed with butter and parsley

  Preparation

  1. Cook bacon in boiling salted water 3 minutes, then drain
  2. . 2. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat
  3.  Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
  4.   Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
  5.  Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out). 6
  6. . Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. 7
  7. . While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel. 8
  8. . Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. 9
  9. . Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
CHICKEN Whole Roasted with Black Truffle Brioche Stuffing

CHICKEN Whole Roasted with Black Truffle Brioche Stuffing

/in , /by



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.