Michelin Star Roast Chicken
Roast chicken with spring onions, maitake mushrooms and tarragon
Ingredients
Brine
- 50 g Salt
- 25 g Sugar
- 15 g Smoked paprika
- 3 ea Bayleaf
- 30 ea Peppercorns
- .5 bu Thyme
- 1 ea Chicken, cut into rack and boneless thighs
Spring Onions
- 12 ea Spring onions
- 4 tbsp butter
- 40 ml White wine
- 20 g Cream Fraishe
- Xanthan Gum
Beurre Monté
- 1 tbsp Cream
- 24 oz Butter
- 1 tbsp Truffle Paté, optional
Mushrooms
- 200 g mushrooms, sliced
- 1 ea Shallot, sliced
- 5 g Thyme, picked
- 10 ml Cream
- T.T. Sherry Vinegar
- 10 g Butter, cold
Tarragon Sauce
- 1 ea Shallot, sliced
- 3 cloves Garlic, sliced
- 10 g Tarragon, Stems and leaves separated
- 50 ml White wine
- 60 g Demi glacé
- 5 g Butter, cold
Instructions
Brine
- Add the salt, sugar, paprika, bay leaf, pepper corns, and thyme to a pot. Cover with 1 quart water and bring to a simmer. Pour off into a container and add a quart of ice water. Once cold, add in the chicken. Brine in the fridge for 24 hours.
- Remove the skin from the brine and place it on a sheet tray with a rack, tucking it under. Dry the skin with a paper towel and place it back in the fridge to dry for 3-5 days. Place it in a section with airflow, ideally away from and below other foods.
Roast Chicken
- Preheat your oven to 475 F.
- Coat the skin of the breast and thighs in fat, ideally, rendered chicken fat or vegetable oil. Season with salt and roast in the oven until G.B.D, about 20 minutes. Keep in mind that the meat is salty from the brine and season accordingly. Drop the oven temperature to 375 F and cook until an internal temperature of 160F. Rest for 15 minutes before cutting.
- For the thighs, place the skin side down in a room-temperature pan. Turn onto medium heat and render the skin. Once crispy and G.B.D., flip and place into the oven at 375 F until the chicken thigh reaches an internal of 170F. Rest for 5 minutes.
Charred Spring Onions
- Trim the roots off of the spring onion, and remove the first dry layer of onion and the membrane underneath. Remove the bulb from four onions and split it in half. Heat a pan on medium-high, add enough vegetable oil to barely cover the pan lay the onion bulbs cut side down, and season with salt. Once charred, flip them and let them cook on the backs for 30 seconds. Set off to the side.
Spring Onion Puree
- Slice the whites of four spring onions, and chop the tops of eight. (The tops of the whites plus the four from the charred onions and keep them separate. Add 3 tablespoons of butter, and sweat the whites, seasoning with salt. Once translucent, add in the tops the white wine, and a little bit more salt. Reduce till au sec. If the onion tops are not tender, add a little water at a time until they are. Be sure not to break the emulsion, but it should be tight.
- Chill in a bowl over an ice bath to help keep it green. To a blender, add the cooled mixture with cream fraishe, and one tablespoon of cold butter and blend. If the puree is not perfectly smooth, add a small pinch of xanthan gum and blend. Then pass through a sieve.
Beurre Monté
- Add a splash of cream to cover the bottom of your pot and bring it to a simmer. Turn on low and mix in the butter a little at a time until it is fully emulsified. Season with salt and add 15 grams of truffle paté.
Butter Poached Spring Onion
- Add your four whole onions to the beurre monté cooking on low heat until tender about 8 minutes
Butter Poached Maitake
- Trim the maitake mushrooms till they are bite-sized pieces. Add to the beurre monté with the onions and cook until tender about 1 minute. Store the onions and mushrooms in the beurre monté.
Mushroom Puree
- Heat a large pan on medium-high heat with some vegetable oil. Add in the mushrooms, season with salt, and cook until GBD. Add in shallots and thyme and season with salt. Once the shallots are translucent, add in the cream and reduce slightly. Add in a splash of sherry vinegar and place into a blender with butter. Blend and pass.
Tarragon Sauce
- Add vegetable oil to a pan, then add the shallots, garlic, a pinch of salt, tarragon stems, and sweat. Add in the white wine and cook au sec. Add in the demi-glace and cook till nappe. Finish with tarragon leaves, and cold butter, then strain.
