Pressed Young Chicken Recipe
Roasted Cauliflower Purée, Braised Leeks, Wild Mushrooms, Natural Au Jus
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Ingredients
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Pressed Young Chicken
Roasted Cauliflower Purée
Braised Leeks
Wild Mushrooms
Natural Au Jus
Method
Pressed Young Chicken
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Rinse the young chicken under cold water and pat dry with paper towels.
- 2
Season the Chicken
Rub the entire chicken with olive oil, salt, black pepper, and fresh thyme, ensuring even coverage.
- 3
Roast the Chicken
Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for 1 hour or until the internal temperature reaches 165°F (75°C).
- 4
Press the Chicken
Remove the chicken from the oven and let it rest for 10 minutes. Then, press down on the chicken using a heavy skillet to release the juices.
Roasted Cauliflower Purée
- 5
Prepare the Cauliflower
While the chicken is roasting, cut the cauliflower into florets and steam until tender, about 10-12 minutes.
- 6
Blend the Purée
In a food processor, combine steamed cauliflower, butter, cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Braised Leeks
- 7
Prepare the Leeks
Trim the leeks and slice them in half lengthwise. Rinse thoroughly to remove any grit.
- 8
Braised Leeks
In a skillet, heat olive oil over medium heat. Add leeks, vegetable broth, salt, and black pepper. Cover and simmer for 15-20 minutes until tender.
Wild Mushrooms
- 9
- 10
