Directions for: Slow Poached Chicken Breast, Bacon-Chicken Thigh Roulade, Pomme Fondant
Ingredients
Sauce1 lb(s) (454 g) chicken bones, rinsed
4 cup (1 L) chicken stock
1 cup (250 mL) veal stock
Chicken Breast2 chicken breasts (1 lb./454 g), boneless, skinless
tsp (2 mL) salt
2 sprig thyme
1 bay leaf
cup (60 mL) full fat milk, 3.5%
Chicken Leg10 rashers bacon (8.5 oz/250 g)
2 (1 lb/454 g) chicken legs (thighs/drums attached), boneless, skinless
tsp (2 mL) black pepper
Pomme Fondant2 Yukon potatoes (3.5 oz/98 g)
2 Tbsp (30 mL) butter
1 cup (250 mL) chicken stock
1 sprig thyme
tsp (2 mL) salt
Carrot Puree1 cup (250 mL) carrot juice
1 cup (250 mL) carrots, peeled, thinly sliced
1 cup (250 mL) chicken stock
cup (60 mL) beurre noisette
tsp (2 mL) salt
tsp (2 mL) black pepper
Pearl Onions12 piece pearl onions, peeled (4 oz./113 g)
1 Tbsp (15 mL) butter
tsp (3 mL) sugar
cup (125 mL) chicken stock
tsp (2 mL) salt
tsp (2 mL) black pepper
Directions
Sauce1. In large saut pan over medium heat, brown chicken bones, discard rendered fat.
2. Place bones in a small stock pot and add chicken stock, reduce by , continue to remove impurities.
3. Once reduced, add veal stock and reduce again by , strain and reserve.
Chicken Breast1. Season breasts with salt, place all the ingredients into plastic bag and remove as much air as possible.
2. Bring a small stock pot of water to 149F (65C) and submerge chicken. Poach gently for 60 min. (be sure to maintain temperature)
3. Rest for 15 min., pat dry. In a pan, sear 1 side only until golden brown. Reserve for assembly.
Chicken Leg1. Lay large sheet of plastic wrap on a work surface, place bacon strips side by side (5pc per leg).
2. Place chicken leg on bacon, season with pepper. Using edge of wrap, start to roll bacon away from yourself to form a "cylinder".
3. Compress chicken by twisting both ends of wrap in opposite directions, repeat process with a sheet of aluminum foil for each leg.
4. Insert rolled leg into the same pot of water as the breast for 90 min at 149F (65C) (be sure to maintain temperature).
5. Remove from the foil and plastic and rest for 15min., pat dry. Sear in pan until bacon is golden.
Pomme Fondant1. Slice potatoes (1.30cm) thick. Using a cookie cutter, punch into disks (8 disks total).
2. In a pan over medium heat, melt butter, add disks and cook until golden brown on one side only.
3. Add remaining ingredients to pan and cook over low heat for 15-20 min. until potatoes are tender.
Carrot Puree1. In a pot, combine carrot juice, chicken stock and carrots.
2. Bring to a simmer and cook until tender and liquid has reduced to cup (250mL).
3. Combine with the buerre noisette, salt and pepper and puree until smooth.
Pearl Onions1. Place onions in a saut pan with butter and saut for 1 minute until lightly browned.
2. Add sugar, stock and season with salt and pepper.
3.
Cook until the liquid has evaporated and onions are tender.
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