Garlic and saffron work well together in virtually any situation, including in sauces for chicken or seafood. Here, garlic is roasted in the skin and the pulp, once squeezed out, is used to emulsify the sauce. A small amount of lecithin and Ultra-Sperse 3, worked into the garlic purée, facilitate and stabilize the emulsion with chicken stock and chicken juices from the deglazed roasting pan.
Normally the saffron might be added directly to the emulsified sauce, but here, the elements are deconstructed and the saffron is instead enclosed in tiny spheres. In this way, as the diner sips the thickened broth, the saffron aroma and flavor are released only after the spheres are gently crushed against the roof of the mouth.
|roasting chicken (
|garlic head, broken into cloves, unpeeled|
|chicken stock or jus|
|saffron threads, soaked for an hour in
|salt and pepper||to taste||to taste|
|cold distilled water|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.