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Ингредиенты
- 4 x baby chickens - (1 to 1 1/2 lbs ea)
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. duck fat
- 5 x Yukon gold potatoes boiled, peeled,
- Â Â and cut into 1/2" cubes
- Â Â Salt to taste
- 2 x piquillo peppers diced
- 1 x roasted poblano pepper peeled, diced
- 2 x roasted shallots peeled, diced
- 1 c. diced serrano ham
- 2 Tbsp. minced parsley
- 2 x shallots finely diced
- 1 c. red wine
- 1/2 c. ruby port
- 4 c. chicken stock
- 1 tsp beef bone marrow diced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Pan Roasted Poussin: Preheat oven to 375 degrees.
- Heat 2 Tbsp. of extra virgin olive oil in a large saute/fry pan. Season poussin with salt and pepper and sear on both sides till golden.
- Place the pan on a baking sheet and roast in the oven for 10 to 12 min, till cooked through. Remove the poussin from the pan and pour off all but 2 Tbsp. of the fat.
- Yukon Gold Hash: Heat the duck fat in a large saute/fry pan over high heat. Add in the potatoes, season with salt and pepper and cook till lightly golden. Add in the remaining ingredients and cook till heated through. Mix in the parsley and reseason with salt and pepper, to taste.
- Bone Marrow Sauce: Place the saute/fry pan with the chicken drippings on the stove and heat till almost smoking. Add in the shallots and cook till lightly golden. Add in the red wine and port and cook till reduced by 3/4. Add in the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.
- This recipe yields 4 servings.
