July 12, 2007 by seanbrock
we are constantly looking for new ways to cook poultry. It really is a never ending journey. Our latest effort is soaking the deboned chicken in a buttermilk brine, binding it with meat glue, wrapping it in it’s own skin and poaching it for 1 and a half hours at 60 degrees C. It is then flash fried to crisp the skin……other thoughts are layering sliced black truffles between the meat or maybe a quick minute or two in the smoker???