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PARCEL 104 --CHEF BART HOSMER'S RECIPE CORNER
Organic Rosie Chicken “Confit”, Arugula Pesto, Firefly Farms
Organic Goat Cheese
ORGANIC ROSIE CHICKEN "CONFIT"
Yield 6 Serving
1 whole Organic Rosie Chicken
2 cups sea salt
2 tablespoons black pepper
2 tablespoons pickling spice
1 cup olive oil, organic
Remove the skin from the chicken and save.
De-bone the chicken and discard the bones or make chicken stock for
a separate recipe.
Mix sea salt, pepper and pickling spice together in bowl.
In a separate bowl place a small layer of salt mixture down, add
de-boned chicken
and cover with remaining salt mixture.
This will start to cure the chicken. Let sit refrigerated for 2
hours.
Remove chicken from salt mixture, quickly rinse off salt and pat dry
with paper towel.
In a heavy bottom pot over low heat, render the
chicken skin until all
oil is removed and skin is crispy.
Strain off skin and reserve chicken fat.
Put chicken fat into another heavy bottom pot and add olive oil.
Add chicken and poach over low heat until the chicken is cooked
through,
moist and tender, approximately 2 hours.
Remove from fat and let drain on a wire rack.
Serve hot in existing pieces or shred.
ARUGULA PESTO
1 cup Arugula
1 tablespoon Parmesan Cheese
2 cloves Garlic
1 tablespoon Walnuts, Toasted
4 tablespoons Olive Oil
2 tablespoons Lemon Juice
salt to taste
black pepper to taste
Combine Arugula, Parmesan Cheese, Garlic and Nuts into a food
processor.
Pulse chop the ingredients until they start to form a paste.
Add olive oil and lemon juice, season with salt and pepper and
continue
to pulse until the mixture is incorporated.
Set aside for service.
SERVING
To serve the chicken place it on a serving platter and spoon the
Arugula pesto over the top.
Finish with small pieces of crumbled Firefly Farms Goat Cheese.
Enjoy!!
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