Winner Winner…

chick3

dinner.

Cooked for a bunch of rad ladies from Austin.  They were a Bachelorette party staying at the exact beach condo I cooked in for a Bachelorette party 6 months ago.  Cray.

I don’t do chicken a whole lot for parties.  It’s a work night meat that gets beaten to death; so, except for the occasional force meat or appetizer wings, I just don’t normally go there.  But for this party of 9 that had some dietary requests, I decided to make old, new again.  That’s a special thing about French cuisine.  It’s artful techniques are refined to heighten texture and flavor, delicately.  This somewhat complicated chicken dish is super rich and flavorful, but also eats clean and familiar.  No carbs because this party was hittin’ the club train in an hour and a half. And we still had dessert to go.

The whole chicken- Soft boiled egg, truffled carrot, garlic chile brocolini, collard greens, chicken broth, chicken roulade, chicken skin chip
The whole chicken- Soft boiled egg, truffled carrot, garlic chile brocolini, collard greens, chicken broth, chicken roulade, chicken skin chip

We were all having fun so of course the picture was taken without the final garnish or final plate clean up but at least we got it.  As a side note; this was done in a small kitchen with an electric stove top and accompanied by market driven hors d’oeuvres, 2-3 other courses and a plethora of frivolity.