Chicken Recipe
poussin, corn albufera, morels, crispy harina, spring onions, vin jaune
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Ingredients
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Poussin Preparation
Corn Albufera Sauce
Morels and Crispy Harina
Garnish
Method
Poussin Preparation
- 1
- 2
Roast the Poussin
Transfer the seared poussin to a roasting pan and place in the preheated oven. Roast for about 30-35 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Corn Albufera Sauce
- 3
Make the Corn Sauce
In a saucepan, combine the fresh corn kernels, heavy cream, and chicken stock. Bring to a simmer over medium heat and cook for about 10-15 minutes until the corn is tender. Blend the mixture until smooth and return it to the pan.
- 4
Finish the Sauce
Add butter, salt, and black pepper to the blended corn mixture. Stir well and keep warm on low heat until ready to serve.
Morels and Crispy Harina
- 5
Rehydrate Morels
Soak the dried morel mushrooms in warm water for about 30 minutes. Drain and chop coarsely.
- 6
- 7
Fry the Morels
Heat vegetable oil in a deep pan over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.