Herb-Stuffed Chicken Legs with Pommes Berny
- 4 farm-raised chicken legs
- 13 1/2 fluid ounces chicken stock (40 cl)
- 1 ounce butter (30 g)
- 3/4 ounces brown butter (20 g)
- cooking olive oil
- fleur de sel
- coarse gray sea salt
- 1 pound Swiss chard, leaves only (500 g)
- 1 pound baby spinach (500 g)
- 1 1/2 ounces white onion (40 g)
- 7 ounces baby broad beans (200 g)
- 3 1/2 ounces cured pork belly (100 g)
- 3/4 ounce pine nuts (20 g)
- 3 1/2 ounces braised veal sweetbreads (100 g)
- 3 1/2 ounces chicken livers (100 g)
- 1 egg
- 4 teaspoons chicken jus (2 cl)
- 3/4 ounce butter (20 g)
Step 1: Chicken Legs
Make sure that there is enough skin on the chicken legs to shape the legs into small hams.
Singe the chicken legs, and remove the nerves, the spur, and the claws except for the central claw. Clip the nail on this central claw.
Bone the legs completely from the inside, cutting through the fat and making sure not to damage the skin. Remove the thighbone, the tibia, and the ball and socket joint. Use a saw so that none of the bones burst. Finally, remove the remaining nerves.
Season the inside of the chicken legs with fleur de sel and freshly ground pepper, then fill with the stuffing, prepared below. Pull the skin tightly from above the oyster, and fix in place with toothpicks.
Season the resulting ‘chicken hams’ with fleur de sel, place them in a sous-vide bag, and add the cold brown butter. Seal the bag, being careful not to burst it.
Fill a saucepan with water, bring to a boil and put the bag in it for 5 seconds. Remove the bag carefully, and cool immediately in ice water. Place the bag in 155°F (68°C) water, and cook for three hours. Once cooked, remove the bag and place in ice water to cool quickly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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