Grilled Chicken

SAVORY

Feb 16

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread

Chef Eli Collins of a.kitchen | Philadelphia

INGREDIENTS

Chicken:
1 whole LaBelle Patrimoine chicken
90 grams kosher salt
90 grams honey
25 grams garlic
300 grams sliced shallot
1 bay leaf
10 grams ground black pepper
10 grams ground coriander
1 gram lime leaf

Kohlrabi:
20 grams chicken fat
1 bulb kohlrabi, thinly sliced
Kosher salt
100 grams caramelized onion purée
1 russet potato, peeled and thinly sliced
Winter black truffle

Milk Base:
260 grams whole milk
80 grams all-purpose flour

Honey Glaze:
20 grams chicken fat
100 grams honey
10 grams brown sugar
20 grams bee pollen

Honey-Onion Bread:
320 grams all-purpose flour
120 grams whole milk
60 grams honey
5 grams egg
4 grams yeast
60 grams cubed butter, tempered
200 grams duck fat
8 grams kosher salt
20 grams egg yolk
125 grams heavy cream
150 grams caramelized onions
Sea salt
Bee pollen

Grilled Cabbage:
100 grams chicken fat
10 grams garlic cloves
1 sprig thyme
Kosher salt
Napa cabbage
Makrut lime, zested and juiced

Foie Gras Jus:
25 grams sliced shallots
5 grams toasted coriander seed
10 grams garlic
15 grams riesling wine
100 grams reduced chicken jus
30 grams foie gras terrine trimmings
Kosher
Ground Espelette pepper
2 grams Makrut lime juice

To Assemble and Serve:
Oil for frying
Olive oil
Fresh herbs of your choice
Chicken fat
Butter
Kosher salt

METHOD

For the Chicken:
Place chicken in a nonreactive container and set aside. In a saucepan over medium-high heat, bring salt, honey, garlic, shallots, bay leaf, black pepper, coriander, lime leaf, and 900 grams water to a boil. Cook 5 minutes. Pour brine into a nonreactive container with 900 grams ice. Stir until cold. Pour cooled brine over chicken. Cover and refrigerate 24 hours. The next day, remove chicken from brine and place in a separate nonreactive container. Refrigerate 5 days, uncovered. Once air dried, butcher chicken by splitting the wings and removing the femur, but leaving the ribs and sternum intact. Make an incision between the breast and thigh meat. Tuck the drumstick into the incision. Lay chicken cut side down and shape. Heat oven to 180°F. Transfer chicken to a sheet tray. Cook 1 hour, then refrigerate 4 hours.

For the Kohlrabi:
Lay plastic wrap on a work surface. Carefully layer kohlrabi slices on top of one another to form a square. In a sauté pan over low heat, melt chicken fat. Brush kohlrabi with melted fat, then liberally season with salt. Top with a thin layer of onion purée. Lay down sliced potatoes and season with melted fat and salt. Top with shaved truffle. Roll vegetables tightly in the plastic wrap, making sure to seal all ends to form a log. Set aside. Bring a pot of water to 198°F. Poach log 45 minutes, then immediately cool over an ice bath. Remove plastic wrap and slice log into 1-inch thick pieces. Reserve.

For the Milk Base:
In a saucepan over medium-high heat, bring milk, flour, and 120 grams water to a boil, stirring constantly. Simmer 2 minutes then remove from heat. Transfer to an airtight container and refrigerate until cooled.

For the Honey Glaze:
In a saucepan over medium heat, melt fat. Add remaining ingredients and cook until sugar has dissolved and has thickened slightly. Reserve.

For the Honey-Onion Bread:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, milk, honey, eggs, yeast, and 110 grams Milk Base. Once dough pulls away from the bowl, add butter and fat. Mix until combined. Increase speed and knead 10 minutes. Let rest 10 minutes. Add salt and knead an additional 2 minutes. Transfer dough to a large nonreactive container. Cover and let rest 1½ hours at room temperature. Using your hands, knead dough, then wrap tightly in plastic wrap and refrigerate 1 hour. In a small bowl, whisk together egg yolks and cream. Set aside. Transfer chilled dough to a work surface and roll into a ¼-inch-thick square. Spread onions across the dough, then roll into a log. Slice into 100-gram portions. Brush each slice with egg wash, then let proof additional 45 minutes. Heat oven to 350°F. Brush slices with additional egg wash, then bake 45 minutes. Transfer bread to a wire rack and let cool. Brush with desired amount Honey Glaze. Garnish with salt and bee pollen. Reserve.

For the Grilled Cabbage:
In a sauté pan over medium heat, melt fat. Add garlic, thyme, and a pinch of salt. Cook until the garlic is soft and translucent. Add cabbage and cook until just softened. Remove from heat. Heat and prepare a grill. Shake excess fat from cabbage, then lightly char on all sides. Season with salt, lime zest, lime juice, and melted fat. Reserve.

For the Foie Gras Jus:
In a sauté pan over medium heat, sweat shallots, coriander, garlic, and lime leaf until alliums are soft and translucent. Deglaze pan with wine. Add chicken jus and simmer 5 minutes. Remove lime leaf and transfer mixture to a Vitamix blender. Blend until smooth. Add foie gras trimmings and continue to blend until mixture is fully emulsified. Strain and season with salt, Espelette pepper, and lime juice. Reserve.

To Assemble and Serve:
In a fryer, heat oil to 350°F. Fry Chicken 35 seconds, or until desired color is achieved. Set aside. Heat and prepare a grill. Grill Chicken 10 minutes, continuously turning and basting with olive oil and herbs. Let rest 10 minutes. Heat oven to 350°F. In a sauté pan over medium heat, add chicken fat and butter. Sear 1 roll Kohlrabi on all sides. Transfer Kohlrabi to oven and bake 10 minutes. Season with salt and let cool. Remove ribs and sternum bones from Chicken and transfer to a serving plate. Place Kohlrabi next to Chicken, then tuck Grilled Cabbage between them on the plate. Liberally spoon Foie Gras Jus over top. Serve with Honey-Onion Bread.

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