Cold-smoked Pouisson, Golden Turnips, Purple Carrots, Yellow Beets, Sherry Jus
A Pouisson is a baby chicken slaughtered no more than 28 days after it is hatched. They taste just like the fully mature version but are much more tender. My personal theory on this is that they are not tender so much because they are babies but more because all of the meat is closer to bone. The old saying "closer the bone, sweeter the meat" holds true with the pouisson. I find it nearly impossible to overcook a piece of meat that has a bone running though it.
I treated this baby chicken like royalty by preparing it over the course of 2 days. I brined it, cold smoked it, slow-cooked it in pork fat ("confit"), rested it overnight in said pork fat, and pan fried it to finish. My kitchen was turned into a dead chicken's version of a day spa. And the end result made the extra effort well worth it. What you see plated is the thigh and part of the breast.
The root vegetables were all cooked sous vide in individual bags with a little butter. They were cooked at 185 degrees for an hour giving them an even texture throughout. I also made purees with the turnips and beets. The turnip puree was flavored with star anise and the beet with organic
raw honey.
For the sherry jus, I first made a stock with vegetables and the wings and neck of the chicken. After this was strained and clarified, I added a heavy dose of sherry vinegar and reduced the liquid to a thin glaze.
I treated this baby chicken like royalty by preparing it over the course of 2 days. I brined it, cold smoked it, slow-cooked it in pork fat ("confit"), rested it overnight in said pork fat, and pan fried it to finish. My kitchen was turned into a dead chicken's version of a day spa. And the end result made the extra effort well worth it. What you see plated is the thigh and part of the breast.
The root vegetables were all cooked sous vide in individual bags with a little butter. They were cooked at 185 degrees for an hour giving them an even texture throughout. I also made purees with the turnips and beets. The turnip puree was flavored with star anise and the beet with organic
raw honey.
For the sherry jus, I first made a stock with vegetables and the wings and neck of the chicken. After this was strained and clarified, I added a heavy dose of sherry vinegar and reduced the liquid to a thin glaze.