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Caption: _______ CHICKEN WITH FOIE GRAS, BRIOCHE AND BLACK TRUFFLES Mi version of the NoMad hotel - NY
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Caption: One of the best things that happened to me on my last visit to New York was to coincide with Dani García, reputed chef with 2 stars Michelin and 3 Suns Repsol, from Malaga like me, and to whom I have a special affection as well as all the admiration of the world. I was lucky enough to spend a few hours with him along which he gave me his list of must haves for the city, those places that don't always come in guides and who only know those who live the city butt. The list contained this chicken with foie gras of goose that leaves you speechless.
We had already gone for the brunch at the Hotel Nomad, but Dani's recommendation was to go for the chicken in Atrium. In the NoMad Hotel, which I have already told you about and in which I had a truffled foie gras chicken that is probably the best chicken I have had in my life.
Caption: I N G R E D I E N T S
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Caption: - 1 ecological chicken €8,00
- 200 g of duck liver: foie gras mi-cuit or fresh but must be of very good quality €6,00
- 3 brioche rolls €0.80
- 3 black truffles €3,50
- a few grains of pink pepper €0.15
- a lemon €0.18
- a few sprigs of Rosemary €0,20
- Himalayan pink salt €0.10
- 30 g melted butter €0,20
Total €19.13
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Caption: D I R E C T I O N S
Caption: 1. Preheat oven to 230 degrees
2. In order to prepare the filling, we need the foie at room temperature so that it can be well blended with the other ingredients.
3. Grate the rolls and truffles with the help of a fine grater. Also add truffles liquid to the mixture.
4. Add the foie into pieces and mix well until you get a paste. I used a latex glove and I did it by hand because it seemed the easiest way to do this for a completely homogeneous dough. Once the mixture is uniform, pass it to a pastry bag. Put aside.
5. Place the lemon together with some salt and a couple of sprigs of Rosemary inside the chicken.
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Caption: 7. Once it is filled, truss the chicken by tying it with legs well together and leave it on the fridge for a few hours so that foie is not melted with the heat of the kitchen.
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Caption: 8. Using a pastry brush, paint with a little butter (you can also use EVOO extra virgin olive oil)
9. Crush the pink pepper and salt from the Himalayas in a mortar. Sprinkle the chicken.
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Caption: 10. Bake at 230 degrees until the skin starts to golden. Then lower the temperature to 180 degrees and continue baking until the chicken is completely done (the total time will depend on the size of the chicken but will be around 80 minutes)
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Caption: T I P S A N D T R I C K S
Caption: ~Use a smaller chicken
~Take advantage of the oven time and add some potatoes to the oven tray. You will get roasted potatoes as well as a roasted chicken. Wrap them in aluminum foil to avoid burnt potatoes.
~Add more flavor by adding a bit of brandy instead of the liquid of truffles
~Difficulty: medium
~Preparation time: 1 hour
~Servings: six
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Caption: different & original _______ full story, much more recipes & trips in English and Spanish at
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