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CHICKEN, CHICKEN, WHERE ARE YOU

By Kerry Hart May 11, 2017 0 comments

Find the chicken: the Italian chef Massimo Bottura has hidden its taste between colourful vegetables, creating a surprising chicken and vegetables recipe.

For the broth
  • Chicken bones of 8 chickens
  • Scallion 1 bunch
  • Ginger root 1
  • Leek 3 each
  • Garlic head 1, cut in half
  • Celery 1, whole
  • Shitake mushrooms 200 g, dried
  • Kombu algae 1 lead
  • Salt to taste
For the vegetables
  • Daikon 1
  • Carrot 1
  • Celery 1 stalk
  • Cucumber 1
  • Scallion 1
  • Koppert Cress 4 leaves
  • Lemon Peel 1 blanched
  • Violet flower petals of 1
  • Fennel 1
  • Ginger root 1
  • Balsamic vinegar to taste, Due Vittorie Oro Gold
PREPARATION

Boil the bones for about 6 hours, slowly, in a pot full of cold water.

Then add the other ingredients and boil over high heat until it reduces by 1/3.

Strain and let it reduce until the desired consistency.

Finely julienne cut all the vegetables.

Spread a thin veil of the tepid sauce on a serving plate and place the vegetables on top, in separate knots, making a 3x3 grid.

Dress with a few drops of Oro Gold balsamic vinegar from Modena.


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