Culinary excellence: Chef Stephen’s cockerel masterpiece
ADVERTISING FOR Aurum Poultry Co.
Renata GORTAN
Most home cooks wouldn’t stop thinking about the days of sex and farming of the chicken they bought. The main thoughts tend to be correct.
But the chefs know that this makes a difference. And it can straighten your home cooking.
Aurum Poultry Co. By Cockel is a chicken that lays a young male egg that has not yet reached the rooster scene. For clear reasons, female chicks are rewarded in the egg industry, while men are considered waste. But to give the roosters a good life and raise them as food is a more sustainable way. This is what Aurum Poultry Co. does.
Cockels can’t get the love they deserve. The majority of chickens sold in supermarkets are meat chickens that have agriculture for 35-42 days, but more than 100 days of slow grown roosters provide a different flavor profile; A richer, almost game -like taste and a tighter texture. The French know that for Aeons. Coq Au Vin’s famous dinner uses slowly fried Cockerel with red wine.
More contemporary dishes include Marmelo’s African spices, pepper and potato chips and the fuel swells of Yakikami’s wooden roasted rooster, thigh, wings, skin, heart and so on in Sydney. And this June will have five chefs and venues that create delicious rooster -based snacks and Aurum Pultry Co. Pay attention to the upcoming snack series of Good Food Events offered by.
Aurum Poultry Co.’s rooster is typically at least 100 days old compared to commercial chickens that have agriculture for only 35-42 days. Giving birds a good life three to four times longer than usual means that roosters naturally develop sound muscle structure and extraordinary flavor.
The texture of the flesh is distinguishing, fluffy and rich, because the bird has a wide exercise on the farm. This flavor and texture can be compared with the famous Bresse chicken from France and three traditional yellow chickens from Asia. This is what you need to raise them correctly and eat both birds of gender, the taste of the chicken.
Stephen Nairn, born in Cockerel-Meraklı, Scottish, shared his recipe for full rooster Vin Jaune. Chef Nairn spent time in very good kitchens; Three Michelin took part in eleven Madison Park in New York and Vue de Monde and Estelle of Melbourne. Currently, the kitchen director of the first Hospitality is working on menu and logistics for single hat restaurants, including Omnia Bistro & Bar and Yūgen Dining.
All Cockerel with Vin Jaune by chef Stephen Nairn
Contents
Salamura for Cockerel
- 2500ml water
- 100g salt
- 10G black pepper
- 10G coriander seeds
- 3 Gulf Leaves
- 1 Bunch of Lemon Thyme
- 1 lemon peel
Cockerel
- 100g processed duck oil
- 1 (about 1.6kg) Aurum’s Fook Wong Cockerel
- 200G Pancle, 4 cubes
- 3 shallots, sliced lengths
- 5 garlic cloves, torn
- 100G carrot, chopped
- 200G button mushrooms
- 20G dried mushrooms (Morel or porcini), dipped in warm water
- 1 star anise
- 35G coriander seeds
- 4G White Pepper Seed
- 10G cumin seeds
- 500ml vin jaune
- 100ml dry sherry
- 100ml Sherry Vinegar
- 1 liter white chicken stock
- 500ml brown chicken stock
- 1 Little Tarhun, Lemon Thyme, Rosemary
- Diced Tarhun and thyme for sauce
- 100g Salted butter
- 100g cream
- Vegetable oil (for cooking)
Method
Step 1: Salamura Cockerel
- Boil all salt water ingredients, dissolve the salt and cool.
- Once cold, reserve for cock.
- Use and throw it once.
Step 2: Prepare Cockerel
- Combine Cockerel into 8 (breasts, thighs, baguettes and wings). Separate any trims for stock.
- 12 hours of salt water.
- After 12 hours, remove from salt water, dry and reserve.
- Heat a medium -sized Rondeau.
- Add duck oil and bring it to medium fire.
- Brown all parts of Cockerel, then reserve until later.
- In the same pan, brown the beetta, then remove and separate.
- Add the mushrooms to the pot and brown until it has a deep color.
- Return the separated beetta to the pot.
- Add sliced shallots, carrots, celery and garlic to the pan.
- Mix all spices, tarragon, lemon thyme, rosemary and sweat them.
- Deglaze with Sherry vinegar, then reduce half.
- Add the stock and boil.
- Lack and taste, then cook for 35 minutes.
- Continue cooking until a strong depth of flavor was obtained and the stock has fallen half.
- Add Cockerel. Start by adding the wings, thighs and baguettes to the pot and cook lightly for 20 minutes. Then, add the rooster chest and hunt for another 5 minutes until it is cooked.
Step 3: Ending of the meal
- Remove the pot from the heat and let it rest for 10 minutes.
- Remove the cooked rooster pieces and keep them warm.
- Back the cooking liquor to heat. To ensure that the sauce is cruising with vegetable dough, press all the ingredients and pass through a conical strainer.
- After the sauce is reduced, add butter and cream to taste. The sauce should cover the back of the spoon. Add Cockerel again and secret. Make sure Cockerel is cooked, then place it on a serving plate, finish with spoon sauce and fresh herbs.
- Serve with roasted potatoes and mushrooms.
In your local butcher shop, your Asian poultry or Asian supermarket, you can find a slow -growing Cockerel from Aurum Poultry Co., duck -fed duck and raised poultry products. Alternatively, enjoy the comfort of online shopping by visiting aurumpoultryco.au (Available for Melbourne and Sydney Metro areas).
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