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Français (French)
AuthorFatouCategoryMain dishesDifficultyIntermediate
Weigh the chicken and salt it at 1% of its weight, mostly on the flesh side, with a light dusting on the skin. Set the pieces skin side up on a wire rack and refrigerate, uncovered.
In a small saucepan, simmer 360 g (about 1½ cups) of the stock until reduced to a third.
Meanwhile, melt the sugar dry in a small saucepan until amber.
Off the heat, pour in the cider vinegar.
Add the water and black garlic, simmer for 5 minutes, then reduce over low heat, stirring, to half its starting depth.
Off the heat, combine this gastrique (a caramel deglazed with vinegar) and the glace in the narrow cup of an immersion blender.
Blend for 1 minute, until smooth and glossy, then season with salt.
Reduce the clementine juice and honey to a third over medium heat.
Off the heat, whisk in the cold butter, then add the ginger juice and salt.
Cut the neck from the bulb and peel it. If it is wider than the mandoline blade, trim it to that width.
Slice it lengthwise 2 mm (1/16 in) thick, using the hand guard.
Cut the slices into 3 cm (1¼ in) wide strips.
Depending on the squash, you’ll need 6 or 7 strips per swirl.
Brush the clementine glaze on the inside face of each strip.
Fold the end of a strip over by 1 cm (⅜ in), then roll it up tightly. Overlap the next strip by 1 cm and keep going to form a swirl.
Stop at 6 cm (2¼ in) across, or whatever size you like.
Loop a piece of twine around the middle of each swirl and knot it.
Set the swirls in the pan.
Add the water, cover, and cook over low heat for 20 to 25 minutes, until a knife tip slides into the center without resistance. Add a splash of water if the pan runs dry.
Uncover and let the water evaporate. Pour the glaze over and around the swirls over medium-low heat, and brush the tops twice with it.
Turn off the heat as soon as the base of the swirls turns amber, after 3 to 5 minutes.
While the pan is still hot, slide a thin spatula under each swirl and move it to a wire rack.
Let cool for 5 to 10 minutes, then snip the twine.
Brush once more in a single pass, then run the torch flame over the edges.
Finish with a pinch of fleur de sel.
Take the chicken out of the fridge 20 minutes before cooking and pat the skin dry.
Heat the skillets over medium heat with the oil and place two supremes in each, skin side down.
Cook for 12 to 15 minutes without moving them, pressing with a spatula for the first minute.
Lower the heat if the skin browns before 10 minutes.
Flip when the flesh has turned white two-thirds of the way through and the skin releases on its own.
Cook over low heat for 3 to 6 minutes, uncovered, to an internal temperature of 65 °C (149 °F), if you have a thermometer.
Rest for 5 minutes on a wire rack, skin side up.
Right before serving, spoon or brush the sauce over the skin of each supreme in a single pass.
Ingredients
Directions
Weigh the chicken and salt it at 1% of its weight, mostly on the flesh side, with a light dusting on the skin. Set the pieces skin side up on a wire rack and refrigerate, uncovered.
In a small saucepan, simmer 360 g (about 1½ cups) of the stock until reduced to a third.
Meanwhile, melt the sugar dry in a small saucepan until amber.
Off the heat, pour in the cider vinegar.
Add the water and black garlic, simmer for 5 minutes, then reduce over low heat, stirring, to half its starting depth.
Off the heat, combine this gastrique (a caramel deglazed with vinegar) and the glace in the narrow cup of an immersion blender.
Blend for 1 minute, until smooth and glossy, then season with salt.
Reduce the clementine juice and honey to a third over medium heat.
Off the heat, whisk in the cold butter, then add the ginger juice and salt.
Cut the neck from the bulb and peel it. If it is wider than the mandoline blade, trim it to that width.
Slice it lengthwise 2 mm (1/16 in) thick, using the hand guard.
Cut the slices into 3 cm (1¼ in) wide strips.
Depending on the squash, you’ll need 6 or 7 strips per swirl.
Brush the clementine glaze on the inside face of each strip.
Fold the end of a strip over by 1 cm (⅜ in), then roll it up tightly. Overlap the next strip by 1 cm and keep going to form a swirl.
Stop at 6 cm (2¼ in) across, or whatever size you like.
Loop a piece of twine around the middle of each swirl and knot it.
Set the swirls in the pan.
Add the water, cover, and cook over low heat for 20 to 25 minutes, until a knife tip slides into the center without resistance. Add a splash of water if the pan runs dry.
Uncover and let the water evaporate. Pour the glaze over and around the swirls over medium-low heat, and brush the tops twice with it.
Turn off the heat as soon as the base of the swirls turns amber, after 3 to 5 minutes.
While the pan is still hot, slide a thin spatula under each swirl and move it to a wire rack.
Let cool for 5 to 10 minutes, then snip the twine.
Brush once more in a single pass, then run the torch flame over the edges.
Finish with a pinch of fleur de sel.
Take the chicken out of the fridge 20 minutes before cooking and pat the skin dry.
Heat the skillets over medium heat with the oil and place two supremes in each, skin side down.
Cook for 12 to 15 minutes without moving them, pressing with a spatula for the first minute.
Lower the heat if the skin browns before 10 minutes.
Flip when the flesh has turned white two-thirds of the way through and the skin releases on its own.
Cook over low heat for 3 to 6 minutes, uncovered, to an internal temperature of 65 °C (149 °F), if you have a thermometer.
Rest for 5 minutes on a wire rack, skin side up.
Right before serving, spoon or brush the sauce over the skin of each supreme in a single pass.