Name: Free-Range Chicken Duo with Fresh Goat Cheese and Fines Herbs Emulsion
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon chopped chives; Several gratings of nutmeg; ¾ cup (180 ml) White Chicken Stock, warm, plus ½ cup (120 ml) for rewarming the thighs and basting; 7 ounces (210 g) mushrooms (preferably wild, but button mushrooms are fine too); Salt and freshly ground black pepper; 1 teaspoon finely chopped ginger; 2 chickens, ideally 3 to 3½ pounds (1.3 to 1.5 kg) each; 2 tablespoons grapeseed oil; 1 tablespoon minced shallot; 3 tablespoons grapeseed oil; 2 tablespoons chopped chervil; ¼ cup (60 ml) yogurt; 10 ounces (300 g) peeled garlic (from about 3 heads); 1 to 2 tablespoons sour cream; 2 cups (500 ml) White Chicken Stock, reduced by three-quarters, to about ½ cup (120 ml); Salt; 3 tablespoons chopped parsley; 5 ounces (150 g) goat cheese; 5 ounces (150 ml) heavy cream; 7 tablespoons (105 ml) sour cream; 1 quart/liter White Chicken Stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is an elegant and efficient way to prepare whole chickens, using all of the bird. If you have access to well-raised birds, this is an especially fine way to celebrate it. I’m going to describe how I would prepare it for four people, but there’s no reason you couldn’t increase the amounts as needed if you wanted to cook this for a group of six or eight, with one chicken serving two people. This dish requires planning ahead, but if you like to cook and to butcher, this is a satisfying co