Slow Poached Chicken, Sweetcorn Egg and Chicken Spray


The Chef Book

  • Yield: 4 Servings


Sweetcorn Egg, Sweetcorn Jelly and Poached Chicken
  • Steamed truffled egg white
  • 10 egg whites
  • 50 g chopped truffle
  • Salt and pepper
  • 220 g sweetcorn juice
  • 13 g Sosa vegetal gelifcant
  • Brine for chicken
  • 50 g sugar
  • 50 g salt
  • 100 g vinegar
  • 500 g water
Chicken Ballotine, Chicken Liver Parfait and Popcorn Chicken Cylinder
  • 2 chickens
  • 1 kg baby spinach
  • 6 large chippers choice potatoes
  • 5 kg duck fat
  • 2 shallots
  • 4 sprigs thyme
  • ½ bottle port
  • ½ bottle Madeira
  • 500 g chicken livers
  • 500 g butter, at room temperature
  • 1 egg
  • 1 egg yolk
  • 100 g popping corn
  • 100 g sugar
  • 5 g butter
  • Salt, to taste
  • 10 g chopped truffle
Chicken Wings, Pea Puree and Chicken Spray
  • 1 kg chicken wings
  • Truffle, as needed
  • Salt and pepper
  • 200 g peas
  • 500 g chicken stock
  • 50 g butter (for beurre noisette)
  • 1 stick celery
  • 4 shallots
  • 100 g mushrooms
  • 1 kg finely chopped chicken wings
  • 1 bottle white wine
  • 3 litres brown chicken stock
  • 20 g parsley stalks
  • 1 bay leaf
  • 20 g tarragon
  • 6 black peppercorns
  • 100 g smoked bacon
  • 4 g lemon juice
  • 50 ml whipping cream
  • Salt
How to Make It
    Sweet Corn Egg
  1. Season all of the ingredients and whisk together making sure you don’t break it down too much then pour into lined cylinder moulds.
  2. Steam in the oven at 90°C for 11 minutes and then chill for 30 minutes.
  3. With a smaller cylinder cutter remove the centre of the whites.
  4. Boil the sweetcorn jelly and pour into the holes in the egg whites. Leave to set in the fridge for 4 hours.
  5. Sweet Corn Jelly
  6. Season the sweetcorn juice.
  7. Add the vegetal gelifcant, bring to the boil and pour into moulds.
  8. Poached Chicken
  9. Bring all the ingredients to the boil and chill.
  10. Chicken Ballotine
  11. Remove the legs and wings from the chicken. Remove the skin from the breasts and take the breasts off the bone. Remove and sinew and fat from around the breast.
  12. On the fatter side of the breast make a sideways incision and open like a book, season the inside of the breast and line with the picked spinach and place the cylinder sweetcorn egg in the centre. Wrap the chicken around tightly, wrap in cling film tightly, remove excess air and tie each end. Vac-pac and cook at 60°C for 45 minutes in a water bath.
  13. Remove from the bath and place in iced water to chill. Once chilled run your potatoes through a Japanese turning slicer so you have lots of thin strands, wrap around the breast and fry in duck fat at 160°C for 4 minutes.
  14. Rest for 10 minutes then refry at 190°C for 2 minutes to crisp the potato. Season, slice and serve.
  15. Chicken Prep and Cooking
  16. Bone out the legs and place in brine for 2 hours. Remove and dry.
  17. Vac-pac with garlic and thyme and cook at 60°C for 7 hours. Chill and press.
  18. Chicken Liver Parfait
  19. Sweat the shallots and thyme and then add half a bottle of port. Reduce all the way down.
  20. Add half a bottle of Madeira and reduce all the way down. Pick out the thyme.
  21. Cut off the excess sinew and fat on the livers and leave them out to come to room temperature.
  22. Add the livers, room temperature butter, 1 egg, 1 egg yolk and the shallot reduction to the Thermomix.
  23. Blend till smooth.
  24. Cook in the Thermomix at 50°C for 15 minutes keep an idea that the Thermomix doesn’t go above 50°C. Season, pass and chill.
  25. Leave until fully set for 12 hours in freezer. Pacojet and serve.
  26. Chicken Skin
  27. Line cylinder moulds with greaseproof paper.
  28. Cut the skin to the required size. Dust the meat glue on the edge of the skin and wrap the skin around the mould.
  29. Wrap more greaseproof paper around the skin and hold in place with an elastic band.
  30. Deep fry at 190°C until golden brown and leave for 2 minutes to cool.
  31. Remove the outside paper and the skin will be set in a cylinder.
  32. Popcorn
  33. Fry popcorn in a large pan (until fully popped) and remove from the heat.
  34. In a separate pan caramelize 100 g of caster sugar and add the butter then fold through the popcorn until coated.
  35. Season with salt and chopped truffle and leave to crystalise.
  36. Chicken Wings
  37. Remove both the bones from the wings (keeping the smallest bones).
  38. Put a small nugget of truffle and season with salt and pepper roll in cling film to a small sausage shape and tie each end. Poach in a waterbath for 60 minutes at 62°C. Refrigerate for 30 minutes.
  39. Fry the small bone in a hot pan to colour and remove. Colour the wing until fully caramelised.
  40. Trim one end to stand and push back in the bone (in the top) to look like still attached.
  41. Pea Puree
  42. Blanch the peas in the boiling chicken stock for 2 minutes.
  43. Make beurre noisette.
  44. Once peas are soft blend with the beurre noisette. Pass and season.
  45. Spinach and Peas
  46. Wilt the spinach with butter.
  47. De-skin the peas and cook with the spinach. Add all together, season and serve.
  48. Chicken Spray
  49. Caramelise the vegetables and drain off, heavily roast the chicken wings and drain.
  50. Deglaze the pan with the white wine, add the vegetables and chicken back to the pan.
  51. Add the brown chicken stock and bring to the boil. Skim and add in the herbs and peppercorns.
  52. Add all the ingredients to the pressure cooker bring back to the boil, skim and cook out for 15 minutes.
  53. Strain through a chinois then through muslin six times, reduce to required consistency.
  54. Finish with lemon juice, whipping cream and salt.
  55. To Serve
  56. Plate up as pictured.

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