Supreme of corn-fed chicken, stuffed with plums
1 hour 30 minutes
Total Time
1 h
Cooking Time
30 min
Preperation Time
Ingredients
| For the stuffed corn-fed chicken supreme: | |
| 6 | Corn-fed chicken – Supreme (Chicken breast with skin and wing leg in one piece) |
| 500 g | ripe, sweet plums |
| Plum jam (Joshi) | |
| Plum brandy | |
| Chocolate pepper | |
| Flor de Sal | |
| 250 g | Butter |
| a few sprigs | fresh thyme |
| For the law students: | |
| Sections of corn-fed chicken – Supremes | |
| Olive oil | |
| 4 stalks | celery |
| 3 | Carrots |
| 1 | large onion |
| some branches | thyme |
| Plum brandy | |
| 500ml | Dried plum juice |
| Maldon sea salt flakes | |
| Freshly ground black pepper | |
| 100 g | ice-cold butter, cut into pieces |
| For the celery puree: | |
| 1 | Celery head |
| 500 ml | cream |
| Maldon sea salt flakes | |
| Nut butter | |
| For the potato rolls: | |
| 10 | large potatoes (firm-cooking) |
| Flor de Sal | |
| Chocolate pepper | |
| Nut butter | |
| a few sprigs | fresh thyme |
| 3 cloves of garlic | |
| For the marinated plums: | |
| 250 g | small, ripe plums |
| Soy sauce | |
| Balsamic vinegar | |
| brown sugar |
Instructions
Step 1 of 5: For the stuffed corn-fed chicken suprême
Cut the wing bone and the small inner fillet from the suprême,
set aside for the sauce. Remove the skin, place it in a Frying Pan lined
with baking paper, and season with salt and pepper. Cover with another piece of
baking paper and weigh it down with a pot. Cook over low to medium
heat until the skin is nicely crisp.
Butterfly the chicken meat so
it can be opened up for filling.
Pit and quarter the plums. Caramelize sugar in a Frying Pan,
add the plums, deglaze with plum schnapps, and briefly
flambé.
Now season the opened suprêmes with salt and pepper, drizzle with plum schnapps,
and top with the plums.
Then fold the fillets closed and wrap tightly in cling film. Leave to cook in a
sous-vide device or steam oven for 5 minutes at 70-80 degrees.
Heat butter in a large Frying Pan over medium heat and sear the stuffed
suprêmes all over until they reach a core temperature of 65 degrees.
Remove from the Frying Pan, trim the ends, and cut evenly into two
pieces. Stand them upright on a piece of kitchen paper and keep warm in the oven at
50 degrees until ready to Serve.
Step 2 of 5: For the jus
Heat olive oil in a large stainless steel Frying Pan and brown the poultry trimmings
(wings with bones and inner fillets) over high heat. Trim and dice the celery, carrots,
and onion. Once the poultry trimmings are browned and a fond has formed on
the bottom of the Frying Pan, remove the meat from the Frying Pan
and add the vegetables and a walnut-sized piece of butter, then brown them as well.
Return the meat to the pan and deglaze with a generous splash of
plum schnapps. Add the plum juice. Simmer for 20 minutes,
then strain through a sieve into a small saucepan and reduce to the
desired consistency. Season with salt to taste.
Shortly before Serve, whisk in ice-cold butter.
Step 3 of 5: For the celeriac purée
Peel and dice the celeriac. Then cook in boiling salted water until very soft,
drain, and allow to steam dry.
Add cream, purée with a hand blender, season with salt, and finish with
browned butter. Transfer to a piping bag and keep warm.
Step 4 of 5: For the two kinds of potato rolls
Peel the potatoes and, using a vegetable sheet slicer, cut them into fine, long
sheets. Season each potato sheet with salt and pepper and
roll up as tightly as possible from the short side into a small roll. Trim the ends
and place each roll upright in a baking dish. Repeat with the
remaining potatoes.
Then drizzle the rolls with browned butter, add lightly crushed
garlic cloves and a few sprigs of thyme to the baking dish, and brown in the
preheated oven at 180 degrees for 25 minutes until golden.
Step 5 of 5: For the marinated plums
Halve and pit the plums and place in a small bowl. Mix with
balsamic vinegar, soy sauce, and sugar, and leave to marinate.
