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www.sanfranciscocuisine.com The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Bacon Wrapped Poussin With Baguette Stuf ng
Poussin: (chicken)
1 Poussin (young chicken) 8 slices Bacon (wrapped)
Stuf ng:
1 Baguette (cut in cubes and toasted toasted) 1 cup Cream
3 Eggs
8 Chanterelle Mushrooms
1 tsp Thyme
Sauce:
• 2 qt Chicken Stock (8 cups)
• 2 tsp Thyme, chopped
• 1 shallot, chopped
• 1 Garlic, chopped
• 1 cup Madeira
• 1 cup Cream
For the Poussin:
• Set over at 350.
• Take the Poussin and make sure cavity is empty. Rinse and pat
dry and season with salt and pepper. Wrap bacon around the Poussin and set aside.
For the Stuf ng:
• Coarsely chop the chanterelles. Toss with olive oil and thyme. Then roast on 400 for about 10 – 15 minutes. Take cubed and toasted baguette and place in bowl. Then mix together the cream and eggs and add to the baguette and mix together. Mix in roasted chanterelles. Take baguette stuf ng and ll inside cavity of Poussin.
• Roast Poussin in the oven at 350° F. for 45 min.
• While Poussin is cooking take your shallot and garlic and
sauté with thyme and olive oil. Sauté until cooked and slightly caramelized, should take about 8 minutes. Once shallot and garlic are cooked, deglaze the pan with Madeira and cream. Then add you chicken stock and reduce by half.
To Serve:
• Once Poussin is done serve with sauce poured over top.
Buttermilk Fried Chicken
Chef Thomas Keller Makes 16 pieces
Be careful. e oil can spurt as the chicken is added and fried, making this is a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the speci ed time or it may become too salty.
Brine:
1 gallon Water
1 cup Kosher Salt
1/4 cup plus 2 tbsp Honey
12 Bay Leaves
1/2 cup Garlic cloves, skin left on, smashed
2 tbsp Black Peppercorns
About 1/2 oz (3 large) Rosemary Sprigs
About 1/2 oz (1 large bunch) Thyme Sprigs
About 2 oz (1 large bunch) Flat Leafed Parsley Sprigs Grated zest and juice of 2 large Lemons
Two-2 1/2 lbs Chickens
Coating:
3 cups All-Purpose Flour 2 tbsp Garlic Powder
2 tbsp Onion Powder
2 tsp Paprika
2 tsp Cayenne
2 tsp Kosher Salt
1/2 teaspoon Black Pepper, freshly ground
1 quart Buttermilk
10 cups Peanut Oil
Kosher Salt
Rosemary and Thyme Sprigs for garnishing
6 quart sauté pan with splatter screen
Recipes