I Made The Perfect Chicken & Corn Dish! Fine Dining & Michelin Cooking

Hey guys! Today we’re going to make a delicious chicken & corn dish! We’re going to stuff some corn with a chicken farce and then torch it. We’ll serve that with a corn cream, a crème de volaille & corn husk oil sauce, golden brown polenta and off course some beautiful roasted chicken. All great recipes, so enjoy guys!

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hey guys today we’re going to make a delicious corn and chicken dish we’re going to stuff some corn with a chicken fce and then torch it we s that with a corn cream a crem of fle and corn husk oil sauce golden brown Penta and of course some beautiful roasted chicken so let’s begin first I’m going to show you how to clean the chicken I use a corn fed chicken that weighs around 1 kg make a thin incision in the skin on both the legs and break the joints after that cut the legs off then make an incision at the end of the breast and twist the bottom to break the bones now cut it off after as a final step cut the Wings off keep the clean chicken covered in your fridge Rel lator then take the legs and make a cut to open up the bones scrape the meat off the bones and then cut them off keep all the trimmings and the bones for the sauce now also remove the skin and any leftover pieces of fat or bones then keep the meat in your fridge later we’ll use it to make the first now we can start on the sauce for that I use a total of 2 kg of chicken bones and trimmings first drop the bones and trimmings in smaller more workable pieces now add a drizzle of oil to a hot frying pan and pan fry the chicken trimmings till golden brown on all sides meanwhile cut 300 G of onion in half and clean them now chop them once that’s done you can do the same with 300 G of chelot if you’re not able to find chot use a total of 600 G of onion now once the chicken is golden transferred into a big pot and continue pen frying the remaining trimmings till all is golden and delicious you’ll probably end up with a lot of leftover chicken fat don’t throw this away it’s great to use for comfy or pan frying now transfer the sliced onion and shalot into the frying pan and pan fry on medium heat till a light golden color starts to form then add it to the chicken bones after that pan fry 250 g of mushrooms I still had some leftover chantells but a plain bottom mushroom is also very delicious once golden add those to the big pot as well and then deglaze the frying pan with 300 G of white wine let this simmer for a minute and then pour it into the big pot together with 500 G of cream and enough water to submerge all the ingredients now also add a bulp of garlic that’s cut in half and three sprakes of time bring it to a simmer and then continue heating on the lowest heat for 8 hours after that pass the sawt through a fine safe and let it drain for at least 30 minutes so you don’t waste a single drop once that’s done use a small Ladle to remove any fat that’s floating on top then clean one corn and add the corn to the sauce bring this to a boil for 5 minutes before blending it till smooth this takes around 2 to 3 minutes after that pass the sauce through a fine SAU SI and use the back of a spatula to tap the SIV this makes the whole process a lot easier now if needed reduce the sauce and then season it with some salt and when necessary add a drizzle of white wine vinegar you need to add the vinegar when the sauce is too fat the vinegar will balance this then keep it in your fridge for later now for the stuffed corn first remove the husk from four corns and keep the husks to make the oil then season a pot of boiling water with a generous amount of salt and blunch the corn for around 4 to 5 minutes till cooked once cooked take them out of the water and let them cool down in your fridge or in some ice water then for the farce mix 2 150 g of the chicken trimmings with 60 G of whole egg 40 G of butter and 6 G of salt blend this till smooth but be sure that the chicken doesn’t heat up too much from the friction once smooth while mixing add 80 g of cream and when it’s Incorporated directly stop blending to prevent the F from splitting then transfer down a fine flat sa and use a do scraper or spatula to press it through the SI by doing this you’ll create a super elegant and refined farce or mousse keep it out of the fridge for later then take the blun corn and use a super sharp and thin knife to cut around the center of the corn be very gentle so the corn stays in one piece now fill it all the way with the farce and then bake it at 130° celsus for around 18 minutes till the farce is cooked once cooked take them out of the oven and then let them cool down completely then again use a super sharp knife to gently portion the corn into the desired size and place them on a metal tray now torch the side with a blow torch then give them in your Frid flator now for the corn husk and Lage oil first take the husk from the for corn and toast them slightly with a blow torch this will create a really nice Smoky or barbecue Flavor now place the husks in a vacuum bag and also add 320 G of a neutral oil I use sunflower oil vacuum this 100% after that steam it at 85° C for 50 minutes you can also do this in a suid then let the husk drain on a fine Sal safe and use a ladle to press out any oil so you don’t waste a single drop now transer 30 G of Lage leaves into a blender and also add 300 G of the husk oil blend this till the temperature of the oil is 65° C it will heat up from the friction then let it drain on the sift that’s lined with a kitchen paper to clarify it do this in your fridge so the oil doesn’t turn brown now for the penta pour 650 g of chicken stock into a saucepan and also add 100 G of butter and 5 G of salt bring it to a boil then add 130 G of PLA and while stirring let this boil for 2 minutes Now cover it with a lid and then let it cook in an oven that’s 160° C for 45 minutes meanwhile grade 60 G of Parmesan cheese on a fine grater or a microplane once the penta is cooked remove the lid and add the parmesan cheese be careful because the handle of the pan is still very hot now mix it well and then pour it on a tray that’s lined with a silicon sheet or parchment paper spread it and then let it set in your fridge after that cut it with a small round cutter and keep them in your fret for later now for the corn cream first cut two chelot in half and clean them now chop them then add a drizzle of oil to a hot pan and glaze the chelot on a medium heat also add 3 G of salt once the chilot have softened add 300 G of the Blan corn with 100 G of vegetable broth 150 g of cream and two sprits of Lage let the liquid reduce on a medium heat till almost everything thing has evaporated then remove the Lage and transfer everything into a blender blend this tail smooth this takes at least 5 minutes now also add a drizzle of white wine vinegar to give the cream some freshness normally I always add a binder to the cream as well to prevent it from splitting but corn has so much starch that it binds on its own after that pass it through a fine SI and use a little to make it a bit easier then transferred into a piping bottle now I use the cream to fill this beautiful new mold from mold buts find a link in the description of this video Once the top is leveled let it set in your freezer then as a final prep blunch your couple of pieces of chives and lay them next to each other lay some corn shoots on top and also add some small winter purse line use the blunch knif to bind it together and then trim the bottom with a small knife keep them in your fridge for later now we can start to finish the dish first add a drizzle of oil to a hot frying pan and Pen fry the penta on both sides till golden brown once gold them place them on a metal tray now add a dzel of oil to a hot frying pan and season the chicken all around with salt then pan fry it on all sides to Golden Brown once it’s nice and golden add a big knut of butter in some time and base the chicken breast for around 2 to 3 minutes this will create a lovely color flavor and a crispy skin now place the chicken on an oven rack and pour the hot butter on top cook it for an additional 15 minutes at 110° C and then let it rest for at least 20 minutes at 50° C then remove the corn cream from the mold and place it on the center of a plate cover it with some foil and heat it up at 50° C while the chicken is resting right before the chicken is done resting heat up the penta and the corn at 110° C for 5 to 6 minutes and then just before plating add a drizzle of the green husk oil to the hot sauce and gently mix it now once the chicken is well rusted place it on the cutting board and gently cut the breast off the bone then portion it to the desired size I serve four to six people from one chicken depending on the amount of corses now lay the corn on the side of the cream and place the penta next to it pipe a DOT of the cream on top and then lay the chicken in the middle add the beautiful bundle and then finish the dish with the delicious hot chicken and corn sauce okay guys that’s it for today the dish looks amazing and it might be only a couple components but it is quite a lot of work especially the the corn you need to be very very very gentle with that but it’s so worth it if you’re not able to cook it in the oven you can also do it SUV I would cook it at let’s say 81° c for around 25 minutes um but then you really have a nice roll as well you can just portion it but be sure that you really let it cool down 100% really in ice water or in your fridge but it needs to be cold and really really cold before cutting it because otherwise it might fall part um Penta really lovely it’s yeah I love a golden brown Penta and then the new mold from M Butters looks really cool with the sauce in the middle and then the yeah the beautifully roasted chicken that’s always a winner but let’s dig [Music] in yeah that’s really delicious it’s so so super super nice in flavor I really love the sauce you can really taste the corn in it as well but also those beautiful toasted bones and trimmings and those lovely Chantell like I said if you don’t have Chantell you can also use butter mushroom that’s also very delicious but it just has some left over and yeah why not um the little herb bundle of the Corn shs and the winter perela I always love making those with just any seasonal herbs it really brings some color to your dish but also some flavor just bind together with the chives and that’s super super nice um so yeah guys that’s it for today very very happy with the resp with the result especially the corn it’s really really lovely I think it’s a quite difficult technique but if you just take it gentle step by step and be very gentle then you can make it for sure so guys that’s it for today I hope you’ve enjoyed the video please let me know in the comments or much you want to see next like and share this video and please subscribe subscribe if you want to support my channel and if you want to get more great recipes and as always [Music] by