Griggstown Chicken*
Roasted Breast, Leg Confit, Mashed Potatoes, Asparagus and Chicken Jus
*Named after a local farm source
Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster, N.J.
Yield: 4 servings
Amt Ingredient
4 8-oz. frenched chicken breast
4 whole chicken leg quarters, separated into drumsticks and thighs
1 tsp. cracked black pepper
3 bay leaves
1 tbsp. sea salt
3 qts. rendered duck fat (available in gourmet stores)
blended oil (75% canola, 25% olive oil) for searing
1 qt. brown chicken jus
to taste salt and pepper
4 cups hot mashed potatoes
16 spears blanched asparagus sautéed in butter
Procedure:
- Season the legs and thighs with sea salt, black pepper and bay leaves. Let sit for 24 hours.
- Melt the duck fat in a pot. Submerge the drumsticks and thighs in the duck fat, then place in 300-degree oven. Cook approximately one hour until meat is tender and easily comes off the bone. Set chicken aside and let cool.
- Debone the chicken thigh and discard the bone—try to keep the skin from the thigh intact. Crisp the skin in a 350-degree oven until it is crunchy. Dice the thigh meat into 1/2-in. cubes.
- Season the frenched chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken breast to a golden brown color. Add the drumstick. Transfer the skillet in a 350-degree oven for 15-18 minutes, until the chicken breast is done.
- Heat up the chicken jus with the 1/2 cup of diced chicken thigh and simmer for 5 minutes. This will infuse the sauce with the flavor from the meat that was cooked confit-style.
- Place mashed potatoes in the center of the plate. Fan sautéed asparagus on the right side of the plate. Arrange the roasted drumstick on top of the potatoes. Lay the breast in front and sauce the dish with the hot chicken jus. Garnish with crisped chicken skin.
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