TRUFFLE ROASTED CHICKEN / BUTTERMILK ROASTED CHICKEN

 

Take chicken out of the fridge about 60 minutes before reheating to bring it to room temperature. Do not open the vacuum sealed bag.

REHEATING WITH WATER BATH (Preferred Method)

Bring a pot of water to a full boil.  Place and submerge the sealed bag of chicken in the pot, turn down the flame and let the water simmer for 15 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top.  Reserve the juice in the bag. 

REHEATING WITH OVEN 

Preheat oven to 350F.  Open vacuum sealed bag.  Take the chicken out and reserve the juice in the bag.  Carve the chicken (see below).  Place the cut chicken in the preheated oven for 8 mins or until warm.  

TO CARVE AND PLATE

Place the chicken on a platter and drizzle the juice on top. 

Please reference a video from Bon Appétit on how to carve a chicken

ingredients:  sonoma chicken, buttermilk, black truffle, butter, salt

EVERYTHING BUT THE BIRD

 

BRAISED RED CABBAGE

Bring a pot of water to a full boil.  Place and submerge the sealed bag of cabbage in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ingredients organic red cabbage, red onion, butter, chicken stock, juniper berry

MASHED POTATO WITH CREAMED LEEKS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of potato in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ingredients:  russet and yukon gold potato, organic leeks, butter, cream

ROASTED BRUSSELS SPROUT WITH LEMON

Bring a pot of water to a full boil.  Place and submerge the sealed bag of brussels sprout in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

ingredients:  brussels sprouts, lemon, extra virgin olive oil, salt

STUFFING

Preheat oven to 250F.  Place stuffing in preheated oven for 5 mins or until warm.  

ingredients:  brioche, butter, chicken stock, shallot, organic egg, marjoram, thyme, mint, italian parsley, dill, chive

GRAVY WITH WILD MUSHROOM

In a small sauce pan, bring the gravy to a simmer; stir well and add a teaspoon or so of water and adjust to the desired consistency.  

ingredients:  wild chanterelle mushrooms, black truffle trimmings, chicken stock, butter, carrot, celery, onion, thyme, bay leaf, flour, champagne vinegar  

POACHED CRANBERRIES IN ORANGE

This can be served at room temperature.  Take cranberries out of the fridge about 60 minutes before serving to bring it to room temperature. 

ingredients:  fresh cranberries, orange, honey, sugar

©2021 by number5kitchen