FOR THE CHICKEN:
Cut between one thigh and breast to remove the leg and thigh in one piece, keeping as much skin as possible attached. It is important to leave enough skin attached to the leg to encompass the
meat; it will shrink back as it cooks. Repeat on the other side. Refrigerate the legs while you make the mousse.
TO MAKE THE MOUSSE:
Remove the breasts from the bone. Remove the skin and trim away any fat, sinew, and rough edges. You will need 150 grams breast meat or tenders. The meat must be cold to make the mousse; refrigerate if needed. Reserve the remaining chicken for another use.
Combine the breast meat, 2 grams salt, the polyphosphate, and quatre-epices in a food processor and process to the consistency of a thick paste. With the processor running, slowly add the chicken stock then continue to mix. scraping the sides as needed. When the mixture begins to look wet and shiny. it means the polyphosphate is absorbing the liquid; the mixture will feel tacky to the touch. With the processor running, add the creme fraiche. The mousse will be dense.
Pass the mousse through a tamis. Add a few turns of white pepper, the brunoisde and chives. Stir in the chesnuts.
MAKES ABOUT 200 GRAMS
FOR THE LEGS (64C 1 hour)
The legs need to be boned, leaving the skin in one piece without tears or cuts. Place one leg skin side down on the work surface. Make a cut through the center of the skin down the drumstick and then the thigh going deep enough to hit the bone. Gently pull back the skin and meat. Cut off the end of the drumstick, then remove the bones, using your knife to work up one side of the bones and then the other. Be especially careful at the knee joint not to rip the skin that is against the work surface. Lift out the bones and pat the meat and skin into as even a layer as possible. Cut out the tendons and veins; scrape any excess fat from the meat or skin (smaller pieces of fat do not need to be removed). The surface of the meat will be uneven. Butterfly the thicker areas to create an
even rectangular layer. Trim the excess skin, leaving a 3-6mm border of skin extending past the meat on all sides. Repeat with the second leg.
Season the meat side of both pieces of chicken with a light sprinkling of salt and white pepper. Using a small basket strainer, sprinkle enough transglutaminase over each piece to resemble a dusting of confectioners sugar. Be certain to reach all the edges.
Place one piece of chicken skin side down on a parchment-lined sheet pan. Spread about half the mousse over the meat. With a small offset spatula, gently work the mousse across the surface, making sure the chestnuts are evenly distributed, and filling in any thinner spots of meat with mousse. Add the remaining mousse, spreading it to create a layer that is about 12mm thick and tapered along the edges. Top with the second leg, skin side up. Refrigerate for 6 hours to allow the transglutaminase to bond the meat and mousse together.
Carefully position the chicken in the bottom of a bag, without disturbing the layers. Smooth the skin to the edges of the meat to remove any wrinkles. Vacuum-pack on medium-low.
Using a stiff scraper, gently push on the edges of the chicken through the plastic to straighten the rectangular shape. Fold the empty part of the bag over the meat and tape it to maintain the shape of the chicken; do not wrap too tight or create wrinkles in the skin.
Cook at 64C for 1 hour. Let the chicken rest at room temperature for 5 minutes.
Remove the chicken from the bag and pat dry on C-fold towels. Melt about a 3mm layer of clarified butter in a nonstick saute pan. When it is hot, add the chicken and cook until the first side is golden, about 2 minutes. Turn and brown on the second side, tilting the pan to collect the butter and basting the chicken as it cooks, about 2 minutes. Transfer to a cutting board.
Carefully trim the edges, and cut the chicken into slices or cubes. Brush the top with additional melted clarified butter.
FOR THE CELERY:
Trim the ends of the celery stalks. Stand one stalk on a cutting board and trim off about 3mm from each long edge to make a flatter piece with only a very slight curve. Repeat with the other stalk.
Cut 8 pieces of celery on the bias, each about 2 inches long. Chill in ice water until cold. Drain the celery and big-pot blanch until tender. Transfer to an ice bath.
Drain and dry the celery. Heat a film of canola oil in a small saute pan over medium heat. Add the celery and enough beurre monte to warm and glaze the celery. Just before serving, lightly dress the celery leaves with oil, vinegar, and a sprinkle of salt.
FOR THE CELERY ROOT PUREE
Place the celery root in a bag with the cream and a pinch of salt. Vacuum pack on high. Cook at 85C for 90 Minutes, or until the celery root is completely tender.
Transfer the celery root to a Vita- Prep (Blender) and add enough of the cream to begin to puree it. Slowly add the remaining cream, blending until the misture is very smootth. Season with salt.
MAKES 175 GRAMS
FOR THE CHESTNUTS:
Combine the chicken sauce, honey, butter, and a sprinkle of salt in a small saucepan. Add the chestnuts and enough stock to cover them. Cook over medium heat for 30 to 40 minutes, or until tender, spooning the liquid over chestnuts from time to time, particularly toward the end, to glaze them.
FOR THE CRANBERRIES:
Combine the honey and vinegar in a small saute pan or saucepan that will hold the cranberries in a single layer. Heat over medium heat until the mixture reaches 107.2 C, the thread stage. Remove from the heat and let cool to 21C.
Add the berries to the syrup. The heat of the syrup will be enough heat and plump the cranberries, but not hot enough to pop them. If any do pop, discard. Using a small spoon, gently turn the berries to coat them.
The berries can be kept warm, loosely covered so that they do not steam.
Spoon some sauce onto each plate and arrange the chicken on top. Sprinkle with fleur de sel. Garnish the chicken with the glazed celery. chestnuts, and cranberries, and arrange the celery leaves and micro celery around the dish.
NOTE TO PEEL CHESTNUTS
Pour about 1.5 inches canola oil into a small saucepan and heat to 137?C
Trim off the sharp point from each chestnut and, with the tip of a paring knife, score the flat side with an X. Remove the pan of oil from the heat, add 3 chestnuts, return to the heat, and cook for several seconds, until the X opens up enough to peel away the shell. Adjust the heat as necessary. Peel the chestnuts. If there is a dark skin attached to the chestnuts, use a paring knife to remove it Repeat with the remaining chestnuts, returning the pan of oil to the heat briefly if it cools too much.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 635 (70%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 200.7mg||62 %|
|Sodium 532.9mg||18 %|
|Potassium 727.6mg||19 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.8g|
|Protein 44.8g||64 %|
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Calories per serving: 907
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