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Chef Don's
Favorite Poultry Recipes
Chicken Supreme aux Fine Herbs
Serves 4
4 Chicken Supreme *
Clarified Butter as needed
4 oz. Shallots fine dice
1 cup Sauvignon Blanc
1 cup Chicken Stock
4 Tbsp. Glace de Volaille
4 oz. Cream
1 tsp. Garlic, minced
4 Tbsp. Parsley, Thyme, Savory and Chervil, fresh and fine chopped
Season chicken breast with salt and pepper.
Sauté the chicken in clarified butter until well browned and
finish in a 350° oven. Degrease the pan and add the shallots and
sauté until translucent. Deglaze with wine and reduce. Add the
stock and the glace. Add the cream and reduce the sauce until thick.
Add the herbs and garlic, adjust the consistency if necessary. Adjust
spices and serve.
*Supreme refers to the cut of chicken. |
Glace de Volaille
Yield: 1/4 Cup
1 Gal. Remouillage
Place the remouillage in a heavy pot and simmer until reduced by half.
Keep repeating the process until thick and syrupy. Glace makes a great
flavoring for sauces. |
Chicken Stock
Yield: 1 Gallon
8 lbs. Chicken
Bones
6 Qt. Cold Water
1 lb.
Mirepoix
1 Sachet d'Épieces
Salt
Rinse the bones and place them into a stock pot with
the water and salt and bring them to boil slowly. Skim the surface.
Simmer for 5 hours. Add the mirepoix and the sachet and simmer for 1-2
more hours. Strain and cool. Save the bones and vegetables for a
remouillage.
Remouillage
Yield: 1 Gallon
Bones
and Vegetables from
Stock
8 Qt. Cold Water
Combine the water and bones and slowly bring to a boil. Simmer for 5-6
hours. Strain and cool. Discard the bones.
Sachet d'Épieces
Parsley
Stems
Thyme
Bay
Leaf
Cracked Peppercorns
Cheesecloth
String
Place the spices in the middle of the cheesecloth and make a pouch. Tie
the cheesecloth with the string, be sure to cut off enough sting to tie
the bag to the handle of the pot so you can remove it. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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