Everyone has their favorite piece. But after tasting, what recipes allow you to decorate the remains of the beast?
The star of Sunday lunches and other family meals, fried chicken has never lost its popularity. Crisp, golden and juicy, the aromas of this wonderful classic of French gastronomy have enveloped our nostrils and taste buds since childhood. But whether it’s homemade or spit-roasted, all too often the leftovers spill out of the dish when guests are full. White, crispy skin or barely separated wings. Benjamin Baches, founder and owner of restaurant/poultry Pique-Poule, knows how to sublimate them. She gives us tips and recipes to perpetuate the pleasures of a good fried chicken.
In the video, how to prepare and cut the cooked chicken
Ba-ba. which chicken to choose?
Before we begin, a reminder is in order. When it comes to choosing chicken, Benjamin Baches is clear. The term “farmer” no longer means anything and is completely misused. There’s no control over it, and it doesn’t mean the animal wasn’t raised on hormones, injected with antibiotics or slaughtered at only 30 or 40 days old.” To ensure the quality of your product and get a good chicken, you should bet on Label Rouge. “This label indicates that it was raised on grain, that it benefited from free range and that it was slaughtered for at least 80 days.” Guaranteed quality guarantee.
How to store leftovers?
Chicken takes up space. But putting it in the oven overnight is not a good idea. “To preserve all its tenderness, it is ideal to store it in a juice containing collagen. That will protect him. Then we film it on contact, meaning by placing the film directly on the chicken.” Second tip, baste the chicken in fat, ideally duck fat.
How to carve a raw chicken
Chicken for his sandwiches
One of Pique-Poule’s flagship recipes is undoubtedly chicken confit cooked in duck fat. “We optimize all the pieces of chicken so that there is no loss. Therefore, all our output goes into the confit,” explains Benjamin Baches. A technique that results in juicy chicken with a tender and raw texture, served with home fries or slid into sandwiches, wraps and burgers. Like duck confit, this technique involves slow cooking the meat in fat seasoned with aromatic herbs, spices and salt. For even more flavor, animal fat is ideal.
Crispy gratins
The chicken is transformed. This is a favorite part of many roast poultry lovers, and Benjamin Baches is no exception. To enjoy it to the end, it is turned into chicken meat. “You just need to collect the small pieces that are found, for example, on the joints of the wings or the thighs. After recovery, we season them with salt, pepper and spices and just put them in the oven at 220°C on a baking sheet covered with parchment paper. A delight that can be eaten as is or sprinkled on salads and sandwiches.
How to Poach Dodin Chicken?
Healthy and delicious chicken broth
Traditionally, chicken stock is made with a raw chicken carcass that you buy from your butcher. But to maximize its use and entertain in a thousand ways, it’s perfectly possible to cook with leftover roast chicken. To do this, simply place its skinned carcass in a large pot and add an aromatic garnish of onions, carrots, celery and leeks. Add a bunch of garni or even a halved lemongrass stick for a well-flavored broth. Then cover it with water and let it cook for about 1 hour. Season with salt and pepper. When the broth is well infused, remove the carcass and vegetables and prepare a strainer before chilling in the refrigerator. Then a layer of fat appears on the surface, which is removed with a spoon. The broth is ready and can be used to make risotto, soups, pasta and rice, or to poach meat and fish. A much healthier and tastier alternative to commercial stock cubes.
Four tips for successful poultry cooking
Comforting soup
Nothing is better than homemade soup. Pique-poule offers a variation inspired by the flavors of Asia.
Ingredients.
- Chicken broth
- leftover fried chicken
- 4 button mushrooms
- Chicken pieces
- Fresh cilantro
Steps.
- Remove the skin from the remaining carcass and cut the remaining pieces into small pieces.
- Prepare the chicken stock as shown above. The only difference. Remove only the carcass and keep the vegetables in the broth.
- Cut four button mushrooms.
- When your broth is ready, add the chicken pieces, mushrooms and let it infuse for 10 minutes without heat.
- When ready to serve, add a few fresh coriander leaves.
Garnish your salads and sandwiches
Small efforts for big results. to enhance salads and sandwiches, simply break up the carcass, then add chicken pieces to your Caesar salads, Thai salads or quinoa salads. As for sandwiches, everything is possible. club sandwich, chicken curry sandwich, Asian wrap, fajita… Let your imagination run wild with your choice of breads, sauces, raw veggies and veggies.
Supreme chicken and papillote and fried chanterelles
Source: Le Figaro
