AILE DE POULET FARCIE — STUFFED CHICKEN WING SUPREME
Serves 1 · 2 wings · Classical French technique
🍗 THE WINGS
2 whole skin-on chicken wings — fully deboned, skin intact, tip bone left in
3g flaky sea salt total (split across all stages) · 1g white pepper total
🍄 MUSHROOM PARSLEY FORCEMEAT (the stuffing)
60g chestnut mushrooms — very finely diced
20g shallot — very finely diced
1 garlic clove (5g) — finely grated
8g fresh flat-leaf parsley — very finely chopped
2g fresh thyme leaves
10g unsalted butter (for cooking)
5g Dijon mustard
25ml double cream — cold
15ml egg white — cold (about ½ an egg white)
1g flaky salt · 0.5g white pepper
🫙 WING JUS
All wing bones + tips from deboning
15g shallot sliced · 1 thyme sprig
50ml dry white wine
200ml cold chicken stock
15g unsalted butter — cold and cubed (for monter au beurre finish)
1g flaky salt
🟢 PARSLEY EMULSION
10g fresh flat-leaf parsley — blanched 10 sec, ice water, squeezed dry
60ml sunflower oil (blended with parsley, strained = parsley oil)
1 egg yolk (18g) · 5g Dijon mustard · 8ml white wine vinegar
0.5g flaky salt · 0.3g white pepper
🌿 GARNISH
5g micro herbs · edible flowers (optional) · 15ml neutral oil for searing
METHOD IN SHORT
1. Debone wings slowly — save all bones — skin intact — 15 min
2. Duxelles: butter → shallot 2 min → garlic 30 sec → mushrooms until bone dry 5–6 min → off heat → parsley + thyme + Dijon + seasoning → cool completely in fridge 20 min → stir in cold cream + cold egg white
3. Season inside of wings — fill with 40g forcemeat each — fold over — wrap tightly in cling film — fridge 30 min
4. Jus: roast bones 4 min until golden → shallot + thyme 1 min → deglaze 50ml wine → reduce → add 200ml stock → simmer 20 min → strain → finish with cold butter off the heat just before plating
5. Emulsion: blend blanched parsley with 60ml oil → strain → whisk into 1 egg yolk + 5g Dijon + 8ml vinegar drop by drop until thick → squeeze bottle → fridge
6. Remove wings from cling film → pat skin completely dry → season outside
7. Hot pan + 15ml oil → skin down → press 30 sec → 4–5 min no movement → oven 185°C 8 min → flip → 4 min → rest 3 min
8. Plate: 3 emulsion dots diagonal · wing skin-up tip bone pointing upward · jus alongside not underneath · micro herbs + flowers · film immediately 🐓
#Shorts #AileDePouletFarcie #FrenchCooking #FineDiningAtHome #ChickenWings