Slow Poached Chicken, Sweetcorn Egg and Chicken Spray

Name: Slow Poached Chicken, Sweetcorn Egg and Chicken Spray
Yield: Serves 4
Ingredients: 1 bay leaf; 500 g chicken stock; 50 g butter (for beurre noisette); 1 bottle white wine; 20 g tarragon; 1 egg; 10 g chopped truffle; 1 egg yolk; 100 g popping corn; 6 black peppercorns; 200 g peas; 100 g smoked bacon; 5 g butter; 500 g butter, at room temperature; 20 g parsley stalks; Salt, to taste; 1 kg finely chopped chicken wings; Truffle, as needed; 100 g mushrooms; 3 litres brown chicken stock; 1 kg chicken wings; Salt; 50 ml whipping cream; 4 g lemon juice; Steamed truffled egg white; 10 egg whites; 50 g chopped truffle; Salt and pepper; 220 g sweetcorn juice; 13 g Sosa vegetal gelifcant

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sweetcorn Egg

Steamed truffled egg white
10 egg whites
50 g chopped truffle

Starter
Gluten-free

Method

Sweetcorn Egg

Season all of the ingredients and whisk together making sure you don’t break it down too much then pour into lined cylinder moulds.
Steam in the oven at 90°C for 11 minutes and then chill for 30 minutes.
With a smaller cylinder cutter remove the centre of the whites.
Boil the