Chicken With Pink And Green Peppercorns Recipe - Cooking Index
Chicken With Pink And Green Peppercorns Recipe - Cooking Index
| Chicken | ||
| 2 | Chickens - whole, (1 1/4 to | |
| 1 1/2 lbs | 681g / 24oz | Each) |
| 1 cup | 237ml | Cognac |
| 1 | Thyme | |
| 1 | Bay leaf - crushed (small) | |
| Salt - (to taste) | ||
| Stuffing | ||
| 1 | Bread - white, crusts | |
| Removed | ||
| 1/2 cup | 118ml | Cream - heavy |
| 1/2 teaspoon | 2.5ml | Peppercorns - green |
| 1/2 teaspoon | 2.5ml | Peppercorns - pink (do not |
| Use south American pink - - peppercorns) | ||
| 1/2 cup | 31g / 1.1oz | Veal - chicken, or white meat |
| Turkey - ground fine | ||
| 6 | Mushrooms - shiitake, diced | |
| (morels may be subbed) | ||
| 1 | Nutmeg | |
| Salt - (to taste) | ||
| Pepper - (to taste) | ||
| Sauce | ||
| 1 cup | 237ml | Cognac - (leftover marinade, - sauce from chicken |
| 1/2 teaspoon | 2.5ml | Peppercorns - green |
| 1/2 teaspoon | 2.5ml | Peppercorns - pink |
| 1 cup | 237ml | Veal - demi-glace |
| 1/2 cup | 118ml | Cream - heavy |
| Assembly | ||
| Vegetables for garnish - - (carrots, turnips, | ||
| String beans or - - zucchini) |
For the Chicken:
To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone.
Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact.
Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken.
Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone.
Repeat the process with the second half of the chicken.
Marinate the chicken meat for one hour in cognac, thyme and bay leaf.
For the Stuffing:
Soak the bread in heavy cream and crush the peppercorns. In a bowl, mix the ground meat and mushrooms with the bread and cream mixture, peppercorns, salt, pepper, and nutmeg.
Place 2 heaping tablespoons of stuffing into the pocket of the chicken leg. Fold the breast flap over the stuffing, then fold the thigh flap over the other flap. Press the globi, fold-side down, on the table so that the leg bone sticks straight up forming a pear shape. Place the leg with bone up in a greased baking pan and brush with melted butter.
Bake in 350 F oven for 30 - 40 minutes or until the chicken is cooked through.
For the Sauce:
In a small saute pan, put a 1/4-cup of cognac and peppercorns. Heat briefly, cover, then remove from heat.
Meanwhile, remove the chicken from the oven and place it in a warm place. Pour the fat out of the chicken baking pan and place the pan back on the burner.
Deglaze the pan with a 1/2-cup more cognac.
Mix together the veal demi-glace and cream and add to the baking pan. Bring the mixture to a boil. Continue boiling until it becomes thickened, then strain through chinois.
Add the rest of the cognac to the peppercorn/cognac sauce. Flame the sauce, then combine it with the baking pan sauce and reduce slightly. Adjust the seasonings.
To Assemble:
Place each globi on a dinner plate and surround it with sauce. Garnish with par-boiled mushrooms and other vegetables. Place a frill on the knob end of each globi and serve.
Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA
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