Young Hen Duo with Candied Lemons and Pink Olives
- 2 chickens
- 3 1/2 tablespoons grapeseed oil (5 cl)
- 1 3/4 ounces butter (50 g)
- 6 cloves garlic
- 1 bunch fresh thyme
- 1 ounce chicken fat (25 g)
- 6 Del Piquillo pimientos
- 12 slices confit tomato
- 12 spring onions
- 24 pink olives
- 12 scallions
- 1/4 cup chicken jus (16 cl)
- 1 pound 5 ounces all-purpose wheat flour (600 g)
- 1 1/2 ounces egg whites (140 g)
- 1 1/2 ounces eggs, whole (140 g)
- 1 1/4 teaspoons salt (5 g)
- 1/3 ounce granulated sugar (10 g)
- 1 1/2 teaspoons fresh rosemary, chopped (6 g)
- 1/2 teaspoon coriander seeds (2 g)
- 1/2 teaspoon black peppercorns (2 g)
- 1 teaspoon Espelette pepper (4 g)
- 1/2 teaspoon saffron pistils (1 g)
- 2 Menton lemons
- 1 sugar cube
Step 1: Hens
Singe and draw the hens. Cut away the legs and wings, then truss the bird. Remove the nerves from the legs, slice at the joint and set the drumsticks, as well as the bones, aside to make a chicken jus.
Place the upper portions of the drumsticks in sous-vide bags with a sprig of thyme, the chicken fat and fleur de sel (pressure 6.8, seal 3.2). Cook at 145°F (62°C) for 2 hours, then cool immediately in an ice water bath.
Moisten the birds with grapeseed oil, and cook on the spit. When cooked, place on a rack and keep warm.
Seed the Del Piquillo pimientos and sear in a frying pan with a crushed clove of garlic and a sprig of fresh thyme until they begin to brown.
Caramelize the spring onions in a sauté pan, keeping them tender.
Drain the wedges of tomato.
Remove the outer leaves from the scallions. Sear in a sauté pan, cover, and finish cooking in the oven.
Pit the pink olives.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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