Cold-smoked Pouisson, Golden Turnips, Purple Carrots, Yellow Beets, Sherry Jus
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
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.