Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries

Name: Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries
Yield: Makes 4 servings
Cuisine: American
Ingredients: Fleur de sel; Micro celery; 60 grams honey; 22 grams Banyuls vinegar; 50 grams cranberries; 55 grams Quick Chicken Sauce, warmed; Clarified Butter; 2 celery stalks; 10 peeled fresh medium chestnuts (see Note); Ajinomoto RM transglutaminase (Sources); 8 light green to yellow celery leaves, from the heart; extra virgin olive oil; Canola oil; Beurre Monté; 100 grams heavy cream, cold; 25 grams Quick Chicken Sauce; Champagne vinegar; 170 grams coarsely chopped peeled celery root; 8 peeled fresh medium chestnuts (see Note); About 250 grams Chicken Stock; 10 grams honey; 10 grams unsalted butter; kosher salt; 1 Four Story Hills Farm chicken (1.33 to 1.5 kilograms; Sources); 30 grams Chicken Stock or water; 30 grams Chicken Stock or water; 0.2 gram quatre-épices; 1 gram polyphosphate (Sources); 3 grams finely chopped chives; 7.5 grams Brunoise

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Chicken

1 Four Story Hills Farm chicken (1.33 to 1.5 kilograms; Sources)
kosher salt
1

Americas
United States
Main course
Sous vide

Method

This dish was developed by Devin Knell, a longtime French Laundry chef, as a way to turn flavorful chicken thighs into a refined dish. It’s an exciting preparation for that reason, and it’s also a dish that would be impossible without sous vide. The concept is simple, classical even: we make a mousse from the breast meat, enriched with crème fraîche and mixed with chestnuts and aromatics. This