Instead of chicken consomme with diced bits of chicken and egg puff crackers, I made tempura-fried poached eggs, cubes of confit’d chicken, and a reduced consomme sauce. I also dabbed hausmachersenf mustard on the bottom of the bowl, and served it all topped with the oven-fried skin of one entire 10-lb chicken!
Consomme on Cubed chicken
I simply cut the largest cubes I could from the 10-lb chicken’s breasts, and I confit’d those cubes in chicken fat I’d been saving up. This is not a full confit because I didn’t need to preserve the chicken, for which there is a bit more work, but it was enough to get a very soft chicken.
Set oven to 200 F.
Dust the chicken cubes in 2 tsp each salt, pepper, peppercorns, and dry mustard and dump a little extra in the pan. Add enough fat to cover. Cook over medium heat until the fat is melted (make sure it won’t spill over in the oven!) and the chicken is starting to brown on one side, then turn the cubes over and pop it in the oven for 3-4 hours or until the meat is ridiculously soft.
When ready to serve, add 1-2 TB each of orange zest, thyme and lavendar, and pan-sautee to brown the edge and bring to temperature.
Tempura Poached Egg
- 2 tablespoons white vinegar
- 4 extra-large eggs
- 1/2 cup flour
- 1 cup panko
- 1 cups seltzer
- Canola oil for deep-frying
Fill a large pot with water, add the vinegar, and bring to a boil. Reserve a very cold or iced bowl of water. One by one, gently poach the eggs. When the whites start to solidify, after 1 to 2 minutes, lift the eggs out with a slotted spoon and put them directly into the ice bath. They have to be COLD before the next step.
Combine flour and seltzer. Dip eggs into that, and then into panko. Deep fry in canola oil.
Chicken Skin – just bake it at 350 and pour off extra oil every so often. Takes about 30 minutes to crisp fully.
Pimento Bloody Marys with Celery
Don’t skip these because you really need the acidic beverage to cut through the confit, yolk, and fried everything!
1 ounces vodka
1/2 ounce lemon juice
1 dash of Worcestershire sauce
1 tsp celery salt
1 TB sriarcha