Raw Ingredient and Mise en Place porn thread. - Page 201

Originally Posted by mgm9128 

Originally Posted by mgm9128 

Originally Posted by mgm9128 

http://forums.egullet.org/topic/143493-dinner-2012/page__st__2430__p__1897125#entry1897125
More specifically, roast in a 300F with a good amount of butter, olive oil and 2 crushed cloves of garlic, basting continuously. Let rest, then carve. Keep the breasts and legs warm on a hot plate. Chop up the innards and add them to some finely chopped foie gras, ~50g for two birds, season with cognac, salt and pepper. Cut the the bones into small pieces and brown them in the roasting pan. Deglaze with chicken stock, strain, infuse with a bit of the innard/foie gras mixture, strain again, reduce, then season with cognac. Fry a piece of bread in the cooking fat, cut it in half, then spread on the innards and cook under the broiler for 2 or 3 minutes, until nicely browned. Split the heads, season with fleur de sel and pepper. Wrap the breasts and legs in the cabbage, but you could skip that step if you don't have a circulator and it would still taste delicious.