PREMIER CHICKEN JUS RECIPE

Basted Breast of Chicken with its own forcemeat enriched with Camembert and Truffled Summer Vegetables, Sweet Potato Fondant scented with Vanilla and Biscuit of Black Pepper and Thyme

INGREDIENTS

• 1 chicken
• 1 egg white
• 3 tbsp crème liquid Isigny Ste Mere
• 1 tbsp Isigny Ste Mere Camembert
• Salt and pepper to taste
• Aubergine
• Courgette
• Clarified butter
• Sweet potato
• White stock
• Vanilla seeds
• Essential Cuisine Chicken Jus
• Egg white flour
• Icing sugar
• Powdered thyme
• Savoy cabbage
• Cracked black pepper
• Cream
• Broad beans
• Trompette des morts /en/news-topics/essential-news/2008_August/taking-on-the-world.aspx

METHOD

For the chicken:
1. Remove wish bone, cut off wing tips, remove legs and, with a sharp knife remove breasts taking care not to damage the skin
2. Reserve any remaining trimmings and bone (for the sauce), remove skin and meat from the legs, remove any sinew and reserve
3. On chicken breast, remove the fillet
4. From fillet, remove the sinew and flatten with the side of a large knife
5. Open up under side of the breast to form an open pocket, put both in fridge

For the forcemeat:
1. In the blender, add meat from the chicken legs and, when blended, add the egg white and salt and pepper, and one tablespoon of the crème
2. Remove forcemeat from the blender and pass by hand through a fine mesh sieve
3. Place into a steel bowl over ice and fold in remaining cream and camembert
4. Remove a teaspoon of mix and cook to check seasoning and adjust as necessary
5. Pipe forcemeat into the chicken breasts and cover with flattened fillets
6. Gently turn over and pull upper skin to one side to expose the meat
7. Brush lightly with clarified butter and lay on a thin slice of aubergine and courgette until breast is covered
8. Season lightly and dress with thinly sliced black truffle
9. Re-cover with the chicken skin and wrap in crepinette, brush with a generous amount of clarified butter and put in fridge
10. Wash peel and wash again the sweet potato, cut to barrel shape and place in an oven proof dish, brush with butter and half cover with white stock (made from the chicken bones)
11. Place into a moderate oven and, when half cooked, brush with vanilla seeds to taste and continue cooking
12. To finish, bring Essential Cuisine Chicken Jus to the boil and dress over chicken

For the tile biscuit:
1. Mix egg white flour and icing sugar with pinch of salt, powdered thyme and cracked black pepper
2. Scrape across a silicone mat or use a template (optional)
3. Cook in a moderate oven for three to four minutes, mould over a cylindrical object to shape whilst hot

To finish:
1. On a hot plate, place the chicken on braised Savoy cabbage with a little cream
2. Arrange cooked sweet potato on plate and around this, the tile biscuit
3. Pour sauce over the chicken and garnish with a few skinned, steamed broad beans and trompette des morts
4. Serve immediately
16/09/2008|