Recipes

Chicken and Late-Summer Succotash, Golden Chanterelle, Black Butter Chicken Nage, Cornhusk

Olamaie

Austin
Texas
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Menu Price: 
$29.00
Food Cost: 
N/A
Yield: 
2 servings
Ingredients: 
1 each
Whole Chicken
105
g
Recipe: 
As needed
Grapeseed Oil
As needed
Salt
As needed
Freshly Ground Black Pepper
1

Break down chicken, leaving breasts on carcass. Age carcass for about 1 week. Debone legs and thighs and reserve to make chicken farce.

2

Pipe farce underneath carcass skin. Rub down with grapeseed oil and season with salt and pepper.

3

Roast chicken at 375 degrees F for 13 minutes, or until golden brown. Right before serving, carve breast off carcass and slice into 2 uniform pieces.

4

To serve, pour 64 grams black butter nage in center of plate. Then put 69 grams summer succotash on top of nage. Place 1 chicken breast portion (2 halves) on either side of succotash. Garnish succotash with purslane and pole beans.

Notes: 
No votes yet
So where is the recipe for the succotash? The whole point is the use of the veg, and the recipe is not to be found.

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