The executive chef of the hotel walked into my kitchen and dropped of a box random goodies. Included were some great poularde and poussin from four story hill farm. A nice giant two bone cote de boeuf bonus as well. The milk fed poularde, a hen which has been spayed for fattening, was delivered whole, all the guts intact, and not yet bled out. Super fresh.
The poussin, also referred to as the "veal" of the chicken world, was also whole, not yet eviscerated, and about half the size of the poularde. The poussin was boned, then we removed all the meat keeping the skin intact. Then carefully scraped the skin making it paper thin, this way when we go to sear it the skin will get super crispy. Activa the breasts into a nice uniform cylinder, season and wrap in blanched and squeezed spinach. The legs and thighs were diced and then pushed through the tamis, no robot coupe here. If you overwork your forcemeat then you just wasted a whole lot of time. Added super fine shallot brunoise, chives, egg yolk, and truffle oil. Then we spread the mix over the skin, place the spinach wrapped breasts in the center and then cinch in plastic wrap and tie. Put in the freezer for 15 minutes to get it a little stiff but not frozen and then cryovac. Sous vide with thermocoupler probe at 66C until it reaches 62C then pull and into an ice bath. We'll warm it and sear it before serving. A little old school meets new school.
Wild Blueberries at Black Queen Angus Farm
5 years ago