| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Swiss |
Dujour06, New |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chickens; (2 to 3) |
| 4 |
tb |
Oil |
| 2 |
|
Cloves garlic; mashed |
| 2 |
tb |
Marjoram; chopped |
| 2 |
|
Lemons; Zest of |
| 2 |
tb |
Oil |
| 2 |
oz |
Oil |
| 2 |
oz |
Butter |
| 1 |
c |
Diced carrots |
| 1 |
c |
Diced onions |
| 1 |
c |
Diced celery |
| 1 |
tb |
Chopped fresh marjoram |
| 1 |
tb |
Chopped fresh thyme |
| 2 |
qt |
Stale focaccia; cut into 1-inch |
|
|
; cubes |
| 4 |
oz |
Chicken stock |
| 4 |
oz |
Cider |
| 1 |
lb |
Roasted; peeled, and cleaned |
|
|
; chestnuts cut into |
|
|
; quarters |
|
|
Salt and pepper; to taste |
| 2 |
oz |
Olive oil |
|
|
Bones from chicken |
| 8 |
|
Cloves garlic |
| 1 |
c |
Shallots; roughly chopped |
| 1 |
c |
White wine |
| 1 |
c |
Port wine |
| 1 |
qt |
Chicken stock |
| 1 |
qt |
Veal stock |
| 2 |
oz |
Olive oil |
| 2 |
oz |
Butter |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
CHESTNUT STUFFING
CHICKEN JUS
Preheat oven to 450 degrees.
Cut backs, collarbones and wing tips from chickens and reserve.
In a bowl combine oil, garlic, marjoram, and lemon zest. Place
chicken in marinade and marinate for up to 12 hours.
In a hot skillet Chef heats oil and places chicken skin side down.
Wrap a brick or weight in foil and place on top of each piece of
chicken. Reduce heat and brown chicken slowly. When skin is evenly
browned, turn chicken over, pour off fat, and replace brick on top of
chicken. Place skillet in oven for about 20 minutes or until chicken
is cooked through.
S: 4 servings
CHESTNUT STUFFING:
Preheat oven to 400 degrees.
Add oil and butter to a hot casserole. Sweat carrots, onions, and
celery and cook until soft, but without color. Remove from heat and
add marjoram and thyme. In a bowl combine focaccia, vegetables, hot
stock, cider, and chestnuts. Season with salt and pepper to taste.
Mix well. Place in covered baking dish and bake for 30 minutes.
S: 8 servings
CHICKEN JUS:
Heat a casserole and add olive oil. Adds bones and begin browning.
Reduce heat to avoid burning. Continue to brown for about 20 minutes.
Add garlic and shallots and roast for 10 minutes. Pour off fat and
add wine and port.
Reduce to near dry. Add stocks and reduce to desired consistency.
Strain through a sieve. Finish with oil and butter.
Season with salt and pepper to taste.
Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta
cakes, and sauteed Swiss Chard.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9373
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”