Chicken Pojarski with Pommes Paille
- 14 ounces Bresse chicken breasts (400 g)
- 7 ounces stale bread, crust removed (200 g)
- 1 1/4 cups heavy cream (30 cl)
- 2 1/2 ounces butter (70 g)
- 1 1/4 cups clarified butter (30 cl)
- 4 chicken wing bones
- fleur de sel
- Espelette pepper
Step 1: Pojarskis
Scrape the end of the drumsticks to expose the bone. Blanch well in boiling water and cool. Drain and pat dry with a clean, dry dishtowel.
Take the butter out of the refrigerator, dice and let soften slightly.
Cut the crust from the bread and dice it into even 1/4 inch (6 mm) cubes. Place these cubes in a stainless steel bowl, pour in enough cream to cover the bread, and cover with plastic wrap. When the bread cubes have absorbed enough of the cream, drain in a colander without pressing.
Remove the all of the nerves from the chicken breasts. Cut into small bits, and season with fleur de sel, Espelette pepper, and a pinch of paprika.
Begin chopping with a large meat cleaver. Add the cream-soaked bread cubes and continue chopping and mixing with the cleaver. To finish, fold in the butter cubes little by little. When the stuffing is smooth and homogenous, set it aside in a stainless steel bowl, cover with plastic wrap, and refrigerate for 15 minutes.
Divide the stuffing into 4 parts, each weighing 7 ounces (200 g). Roll into the same shape as a chicken breast, with the “meaty part” rounded, and one end thinner, with a pointed “tip.” Place on a sheet pan covered with parchment paper, and insert a drumstick bone in each. Cover with plastic wrap, and chill the flash freezer so that they harden.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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