Ruthin Free Range Chicken Blanquette, Leg Meat Compression, Truffle And Tit Bits

Simon Radley

Simon Radley

14th September 2012

Ruthin Free Range Chicken Blanquette, Leg Meat Compression, Truffle And Tit Bits

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Ruthin Free Range Chicken Blanquette, Leg Meat Compression, Truffle And Tit Bits recipe a try?

Ingredients

  • Chicken breast, split, bagged with bay butter
  • Confit legs, salt
  • Shallots
  • Garlic
  • Tarragon
  • Chicken mousse
  • Chicken oysters
  • Liver
  • Onion
  • Bacon dust
  • Meat reduction
  • Slow eggs
  • Chicken cream
  • Chopped truffle oil, sliced truffle
  • Cockscomb, bagged, braising liquor
  • Watercress flowers
  • Sweet garlic cream
  • Chicken skin

Method

Flake confit Leg meat, combien with shallots, garlic, tarragon and chicken mousse. Press into tray double lined with cling film and steam on 85'C/25min, press chill and portion/ 10CM/3CM.
Chicken cream with mirepox, chicken knuckles, white wine, chicken stock & Aromats Pass. Chicken skins, scraped, brushed with clarified butter, Thyme leaves and Rock Salt. Cockscomb, Blanched, Cleaned as 8.
Blanch garlic several times in milk till bitterness removed, sweat with shallots, cream and blitz.
Cook Components:
Saute chicken oyster and liver, coat with reduction and dust and Separate egg yolk

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