MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Restaurant Hubert's Chicken Fricassee
Categories: Poultry, Herbs, Offal, Mushrooms
Yield: 4 Servings

250 g Caster sugar
90 ml Red wine vinegar
20 Tarragon leaves
Lemon juice
Oil; for deep-frying
Curly parsley; garnish

MMMMM-----------------------BRINED CHICKEN----------------------------
200 g Fine salt
1 1/2 kg Chicken

MMMMM-----------------------CHICKEN SAUCE----------------------------
2 kg Chicken wings
1 lg Onion; quartered
1 Celery rib; coarse chopped
50 ml Olive oil
500 g Chicken feet *
5 Thyme sprigs
2 Fresh bay leaves
20 Black peppercorns
100 ml Pouring cream
50 g Butter; diced
1 tb Plain flour
100 ml Dry white wine

MMMMM----------------------CONFIT MUSHROOMS---------------------------
100 g Hen-of-the-woods mushrooms
10 Button mushrooms
Olive oil; to cover
5 cl Garlic; lightly crushed
5 Thyme sprigs

FOR BRINED CHICKEN, bring 2 litres water to a simmer in a saucepan
over high heat, stirring to dissolve salt. Add 2 litres cold water,
set aside to cool, then transfer to a container large enough to hold
chicken snugly, and refrigerate until chilled (2 hours). Add chicken,
ensuring it’s completely submerged, and refrigerate overnight to
brine. Drain chicken (discard brine), pat dry inside and out and
refrigerate uncovered overnight to dry.

Meanwhile, for chicken sauce, set oven @ 425ºF/218ºC. Roast wings in a
roasting pan until browned (50 minutes to 1 hour). Fry onion and
celery in oil in a large stockpot over high heat until golden brown
(10-12 minutes). Add wings and 6 litres water (or enough to cover
bones), bring to a simmer and skim froth from surface. Add chicken
feet, thyme, bay leaves and peppercorns and simmer over low heat
until stock is well flavoured (3 1/2-4 hours). Skim fat from surface,
and strain stock through a fine sieve lined with muslin into a clean
saucepan (discard bones and herbs). Reduce stock over high heat to
500ml (45 minutes to 1 hour). Add cream and bring to the boil.
Meanwhile, stir butter and flour in a saucepan over medium-high heat
until golden (3-4 minutes). Gradually add wine and chicken stock,
whisking after each addition until incorporated, then bring to the
boil and whisk for a minute. Season to taste and keep warm.

Meanwhile, for confit mushrooms, place mushrooms in a saucepan, cover
with oil, add garlic and thyme and cook over low heat until tender
(30-35 minutes).

Steam dried chicken in a large steamer basket over a large saucepan of
simmering water until breast feels firm. Stand at room temperature to
cool (30 minutes).

Stir sugar in a small saucepan with 50ml water over medium-high heat
to dissolve, then boil without stirring until dark caramel, swirling
pan occasionally (10-12 minutes). Deglaze pan with red wine vinegar
and set aside to cool, then brush glaze over chicken and stand to dry
briefly (10 minutes).

Place a frying pan over high heat. Drain oil from mushrooms, place in
hot pan and fry until golden and starting to crisp (1-2 minutes).
Season to taste and keep warm.

Heat 10cm-12cm vegetable oil in a large deep stockpot to 190ºC/375ºF
(hot oil will bubble up, so don’t fill to more than a third). Holding
the bird securely, carefully lower it into the pot (be careful, hot
oil will spit) and fry, turning occasionally, until golden brown (8-10
minutes). Remove chicken with care (hot oil will drain from the
cavity), transfer to a board, and cut into 8-10 pieces, halving legs,
and thickly slicing breasts and arrange on a platter. Add lemon juice
and tarragon to sauce. Spoon sauce over chicken, garnish with parsley
and mushrooms and serve.

* Chicken feet are available from Asian butchers; they may need to be
ordered ahead. Hen-of-the-woods mushrooms are available from farmers’
markets and specialists suppliers. If they’re unavailable, substitute
oyster or chestnut mushrooms.

RECIPE FROM: https://www.gourmettraveller.com.au

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