Theory

July 12, 2007 by seanbrock

chicken1.jpgwe 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???

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