“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread.
Nerua
Chef: Josean Martínez Alija
Country: España
City: 48001 Bilbao(Vizcaya)
Address: Abandoibarra Etorbidea, 2.
(+34) 944239333info@restauranteguggenheim.com
Josean Martínez Alija is the best chef in the world for his age. At 27 years old he has been given an 8.5 from Lo Mejor de la Gastronomia, exceeding all the limits of size and structure of the restaurant. He achieves this all through his capacity for work and organization, his meticulous attention to detail… and, of course, his level of cuisine. He possesses innate qualities: the proverbial gift of good taste, an unusual knack for constructing using essence of products, the ability to employ sapid, textural counterpoints that are lively and balanced but healthy, astonishing visual aesthetics, an unbridled imagination… and an avant-garde culinary art that is extremely refined and filled with nuances. In 2006 he surprised the world with many divine creations: his roasted green asparagus over Parmegiano-reggiano soup and caramelized grapefruit with aromas of anises and lemon grass; or the roasted Roseval potato with raw bean juices; the hake cheeks with creamy juices of rock fish, lemon balm and water mint; the pumpkin cream, with bergamot nuances, cookie crumbs and toasted beer ice cream or the black olive ash over milk skin with licorice ice cream (makil-goxo) and a crispy texture of muscovado sugar. A few of them merit the consideration for Dish of the Year. In this recipe, we are simply talking about the best chicken formula in Spanish cuisine. For pure quality of the animal, of certified race and grown organically in Calahorra, and for its technical preparation (cooked at low-temperature, sous-vide, with herbs and vegetable stock for 16 hours for the thighs and 4 hours for the breasts) and, above all, for the magical touches that give it light and color: smoked with rosemary, glazed with lime, saturated in its own juices and with the added charm of triangular ravioli made from bread crust.
The Recipe
“Penadesanco” Salt-Smoked Chicken With Rosemary Leaves, Lime And Chicken Juices, Accompanied By Potato Bread.
Ingredients
Roast Chicken
- 1 kg organic Penedesanco chicken
- 1 carrot, uncut
- 1 shallot, uncut
- 5 cloves of whole garlic
- 250 g water
- 20 g rosemary leaves
- freshly ground nutmeg
- 20 g olive oil, Ph 0.4º
- Sarawak pepper
- Fine salt
- 5 g Guérande salt
Method
Separate the breasts and thighs of the chicken, remove the head and set the carcass aside for the juice preparation. Flambé the breasts and thighs and season with fine salt and Sarawak pepper. From a 2.5 kg chicken we should have 1 kg of thighs and breast, without deboning– enough for 4 servings, each with 1/4 breast and 1/4 thigh or drumstick.
In sous-vide cooking bags, place the breasts on one side and the thighs on the other with the remaining ingredients, seal and cook in the Roner at 65º C, the breasts for 280 minutes and the thighs for 800 minutes. Cool in ice water when finished.
Once cold, remove from the bag and dry well in order to smoke over vegetable coals to which we will add rosemary oil. Reseal again and keep in the walk-in.
Assembly
Brown in a pan first then heat in the oven at 80º C until the heat reaches the center of the meat, debone, season with fleur de sel and brush with the lemon reduction. Serve immediately.
Ingredients
Lemon sweet and sour
- 150 g butter
- 100 g sugar
- 100 g water White caramel
- 300 g yellow lemon juice
- 200 g clarified poultry stock
Method
Prepare the white caramel, deglaze with the lemon juice and stock. Cook until syrupy and then whip with the butter.
Ingredients
Chicken juices
- 600 g shallots
- 300 g carrots
- 4800 g cleaned chicken carcasses, chopped into smaller pieces.
- 40 g apple cider vinegar
- Sunflower oil
- 500 g sherry
- 12 garlic cloves
- 5000 g poultry stock
- 5 g Sarawak pepper
- a dash of fresh nutmeg
- 30 g rosemary leaves
Method
Coarsely chop the vegetables. Sauté the chicken carcasses until completely brown, remove from the pan and drain off excess fat, then sauté the vegetables in the same pan with the rosemary, add the wine and reduce till dry. Deglaze with the poultry stock and add the fried chicken, the stock, caramel and pepper and cook over very low heat for 90 minutes, skimming the froth and fat constantly. Strain and pass through a conical strainer. Freeze the juices in order to remove the fat and, if necessary, thicken with kuzu and adjust the seasoning.
Ingredients
Potato bread
Natural yeast dough:
- 130 g flour
- 18 g pressed yeast
- 60 g tepid water
Method
Combine all the ingredients and leave to ferment for 1 hour on top of the oven.
Ingredients
Dough:
- 310 g flour
- 180 g tepid milk
- 20 g yeast
- 5 g salt
- 10 g natural yeast dough
Method
Kneed well, roll out very, very thin and cut into small 1 x 1 cm squares, place on a tray over Silpat. Bake at 200º C for approximately 5 minutes.
Make rectangles about 16 cm long and brush with smoked oil.
Method
Finishing
On a deep dish, place the meat with the lemon glaze and add the chicken juices and the crispy potato bread.
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