John Myers
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Black Feathered Chicken Made from Spiced Milk with Tomatoes, Tomato Jam and Jerusalem Artichoke
The perfect black feathered chicken made from spiced milk with tomatoes, tomato jam and jerusalem artichoke recipe with a picture and simple step-by-step instructions.
For the black feathered chicken:
- 1,5 liter Milk
- Fleur de sel
- 8 Pc. Bay leaves
- 2 bunch Thyme
- 2 tbsp Coriander grains
- 3 Pc. Star anise
- 5 Pc. Black feathered chicken breast fillet
For the Jerusalem artichoke puree:
- 600 g Jerusalem artichoke fresh
- Salt
- 150 ml Cream
- 30 g Butter
- Pepper from the grinder
For the foam sauce:
- 100 g Shallots chopped
- 100 g Streaky bacon
- 300 ml Poultry broth
- 100 g Noilly Prat
- 200 ml Cream
- 3 tsp Xanthan gum
- 1 tbsp Cold butter
- Salt
- Black pepper from the mill
For the tomatoes
- 1 Pc. Tomatoes
- 3 tbsp Olive oil
- 2 tsp Roasted pine nuts
- 2 tsp Chopped parsley until smooth
- Smoked salt
- Black pepper from the mill
For the tomato jam:
- 1 Pc. Onion red
- 2 tsp Sugar
- 4 Pc. Tomatoes
- 0,5 Pc. Orange
- 0,5 Pc. Lemon
- 20 ml Sparkling wine
- 2 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- Salt
- White milled pepper
- For the tomato jam, cut the onions into slices and place in a baking dish and sprinkle with 1 teaspoon of sugar. Peel the tomatoes, cut into slices and layer on the onions. Pour the remaining sugar, salt, pepper, lemon, orange and sparkling wine over them. Place the herbs on top. Let it reduce in the oven at 150 degrees for 3 hours. Then remove the herbs and mash the tomato mass and reduce again at 120 degrees until the mass is thick, if necessary pass through a sieve. Keep the tomato jam warm.
- Salt the milk vigorously, heat it with the spices to 70 degrees, do not boil and let it steep for 10 minutes. Remove skin and tendons from the breasts, place in a vacuum bag with the milk and vacuum seal. Then let it steep for 20-30 minutes in a water bath at 70 degrees.
- For the puree, boil the Jerusalem artichoke in salted water until soft. Drain, puree with cream and butter and season with salt and pepper. Keep warm.
- For the foam sauce, sweat the shallots with bacon lightly, deglaze with the stock, Noilly Prat and cream and reduce by a third. Pass through a hair sieve. Before serving, whip again until frothy and season with salt and pepper.
- Cut the peeled tomatoes into quarters, remove the core and finely dice. Mix carefully with olive oil, pine nuts and parsley, season with smoked salt and pepper.
- Cut the drained breasts into thin slices and place them slightly overlapping on top of the tomatoes and the Jerusalem artichoke puree. Put the foam sauce on the side. And garnish with the tomato jam.
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