Lunch
Young Chicken 3 ways: Marinated chicken ends , Hot wings (converted to “lollipops”), seared liver with chipotle sauce
Lets be honest here, on Tuesday I bought a whole chicken to make “sous vide” breasts on Tuesday, confit of hindquarters on Friday, spicy soup Sunday via chicken carcass. So what I was left with for lunch Friday was a liver, some wings, scrap meet & hunger. This had to be quick because starvation was mounting.
I want quick cooking + maximum flavor. Therefore the go to method was a saute/pan-fry. All three cooked at the same time with different results based on timing. First, the “quick” marinated (smoked paprika, etc.) scraps where the first to be taken off for tenderness. The liver was seared with a touch of sugar and came off second after some caramelization. Last to come off was the lollipops which I let go till the skin was perfectly crisp. To garnish, parsley & feta.
confit of young chicken
Alright, so my first confit trial was crap. Over salted in the curing process, so the confit was a little too salty for my taste, but.. the texture was right. At this point I was in panic, I spent basically two days of prep to make this so there was no way in hell I wasn’t going to save this one folks. So, how to cut the salt? sour cream, sugar, spice, fresh herbs, and touch of cream.
**Also, the key/trick was to serve the confit cold. Salt is less noticeable when in cold foods because the dispersion of sodium chloride molecules interacting with the tongue is dampened.
Then…
sandwich of salvation
….by sandwiching the confit in an english muffin and garnishing with a fine julienne of fresh english cucumber, the salt was no longer a problem, but rather a welcomed (and now balanced) necessity.
wala, relatively good save from an utter failure
