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Braised Chicken on Piedmontaise Risotto
Whole chicken made here with thin raw pork-fatback larding, braised with white wine and demi-glace and served over prepared Piedmontaise risotto.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Measure one gill of finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check at least 165°F. Keep it hot for use.
Step 2
Singe, draw and neatly wipe the tender two-and-a-half-pound chicken, removing the head and feet at the first joint if present. Truss it and cover the breast with thin slices of plain raw pork fatback. Keep raw-food tools and surfaces separate from the cooked risotto and clean them after handling.
Step 3
Spread the required raw mirepoix from the linked raw mirepoix preparation on the bottom of a braising pan and lay the chicken over it. Season with one teaspoon salt and half a teaspoon ground black pepper. Lightly baste with a little melted butter.
Step 4
Roast uncovered for thirty-five minutes or until nicely golden, using this as a guide. Pour in one gill white wine, one tablespoon brandy and the entire prepared one-gill demi-glace portion. Cover the pan and return it to the oven for twenty minutes as a guide. Continue this same covered cooking as needed until the whole chicken reaches at least 82°C in the thickest breast and innermost thigh and wing, away from bone, and the breast larding and pork fatback in the mirepoix are cooked through, at least 71°C.
Step 5
Arrange the required completed hot Piedmontaise risotto, with its own thin cervelat slices, on a large hot dish. Untruss the cooked chicken and place it whole over the rice, retaining its breast larding. Skim the fat from the same pan gravy, boil the gravy for five minutes, then strain it over the chicken. Serve promptly.
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