Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 40 - Cornfed Chicken with Carrot and Garlic


Gary - Masterclass

Cornfed Chicken with Carrot and Garlic

Serves 6

 

Chicken

1 corn fed chicken

250 gm duck fat, melted

8 sprigs thyme plus some picked leaves

5 peppercorns

1 bay leaf

2 tbsp vegetable oil

50 gm butter

2 cloves garlic, crushed

1 tablespoon olive oil

salt and pepper, to taste

 

Carrot Cylinder

60 gm sugar

300ml rice wine vinegar

1 large carrot, peeled and cut into strips with a vegetable peeler

40 gm butter

250 gm grated carrot

15 gm Thick n' Cold

salt and pepper, to taste

 

Sauce

1 tablespoon olive oil

250 ml good quality chicken stock (preferably home made)

white miso paste, to taste

lemon juice, to taste

2 sprigs thyme plus some picked thyme leaves

20 gm cold butter

salt and pepper, to taste

 

To garnish

2 cloves garlic, peeled and very finely sliced

vegetable oil, for frying

green elk

 

  • Preheat oven to 180C.

  • To prepare chicken, cut legs and thighs from chicken, reserving crown intact. Bone out leg and thigh pieces, reserving bones.
  • Place chicken pieces between plastic wrap and flatten with a mallet. Lay flattened pieces on a tray sprinkled with salt. Sprinkle with more salt, pepper and 2 thyme sprigs and set aside, in the fridge, for at least one hour.
  • To confit the chicken pieces, place a round of baking paper in a small saucepan. Shake off excess salt from the chicken pieces and place in the saucepan. Add the melted duck fat, 3 thyme sprigs, peppercorns and bay leaf, Cover with another round of baking paper and set over very low heat to cook very gently for 1 hours. Do not allow fat to come to a simmer. Remove from heat.
  • Remove chicken pieces from fat and place on a baking tray. Top with another tray, weight down and set aside.
  • Meanwhile to cook the chicken crown, place vegetable oil in a frypan and set over high heat. Once hot, add the crown and fry until coloured on all 4 sides. Finish with chicken sitting in pan breast side up. Add butter, remaining 3 sprigs thyme and garlic to the pan and baste chicken once butter has melted. Transfer pan to the oven to roast chicken until cooked through, about 10-15 minutes. Remove from oven and allow chicken to rest, covered with foil.
  • Meanwhile, to pickle carrot for cylinder, place sugar and rice wine vinegar in a saucepan and bring to a boil. Remove from heat, add carrot strips and set aside for 20 minutes.
  • Place butter in a saucepan and set over medium heat. Add grated carrot and fry, stirring. Cover and continue cooking until carrot is really soft, stirring frequently, about another 20 minutes. Add water if necessary, if carrot starting to catch on the bottom of the pan. Remove from heat.
  • Transfer cooked carrot to a blender and process to a smooth puree. Season. Add Thick n Cold and process until combined. Transfer mixture to a piping bag and set aside.
  • Remove carrot strips from pickling mixture and remove excess moisture. Lay strips on a piece of oil sprayed acetate and use to line the inside of 5cm diameter moulds. Pipe carrot puree into moulds to fill to the top. Set aside.
  • Meanwhile, to make the sauce, place reserved chicken bones, thyme sprigs and olive oil in a frypan and set over high heat. Season with salt and allow to fry until deeply caramelised. Add chicken stock and allow to boil until reduced by half. Strain, then return to medium heat. Add miso, lemon juice, thyme leaves and salt and pepper and whisk to combine. Remove from heat, add butter, a little at a time and whisk to combine. Set aside, keeping warm.
  • To cook garlic, heat vegetable oil over high heat. Add garlic slices and cook until crispy but not too coloured. Remove garlic from oil and set aside on paper towel.
  • Slice confit chicken pieces into desired shape. Heat olive oil in a frypan set over high heat. Add chicken, skin side down and cook until skin is crispy. Season with salt and thyme leaves.
  • To serve, carve rested chicken. Place some roasted chicken, fried confit chicken, and a carrot cylinder on each serving plate. Spoon sauce over and garnish with fried garlic slices and elk.

Advertisement


Advertisement

Advertisement