Chicken with Pink & Green Peppercorns #1 of 2
Submitted by chubbers
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not a weeknight dinner. This is a culinary project for when you want to flex your skills and blow minds at a dinner party.
Two small whole chickens get carefully deboned (keeping the skin intact), then marinated in cognac with thyme and bay leaf. The stuffing is a refined mix of ground veal, shiitake mushrooms, cream-soaked bread, nutmeg, and pink and green peppercorns.
The sauce brings it all home with the cognac marinade, demi-glace, heavy cream, and more of those colorful peppercorns.
This is Part 1, covering the detailed boning technique and the marinade. See Part 2 for stuffing, cooking, and plating with seasonal vegetable garnish.
Chef Tips
- Sharp boning knife is essential: A dull blade will shred the skin and tear the meat. Take your time and let the knife do the work.
- Keep the skin intact: The skin wraps around the stuffing to hold everything together. Work slowly along the bones and you will get clean results.
- Marinate the full hour in cognac: This is not just for flavor. The cognac tenderizes the meat and becomes the base of your sauce.
Ingredients
Directions
To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact.
Disjoint the wing and continue boning along the wishbone.
Turn the chicken over and cut along the back bone, carving out the meat from the bone.
Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact.
Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass.
Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken.
Remove the thigh bone, leaving meat attached to the chicken half.
Cut around the knob end of the leg, releasing the skin and the tendons.
Press the leg meat and skin firmly toward the thigh so that 1½ to 2 inches of the leg bone is exposed.
Cut the knob off the end of the leg bone.
Repeat the process with the second half of the chicken.
Marinate the chicken meat for one hour in cognac, thyme and bay leaf.
[Continued in Chicken with Pink and Green Peppercorns #2 of 2]
Comments
