Half Chicken

SAVORY

Jan 6

Butter Chicken Hollandaise, Schmaltz Potatoes, Braised Collard Greens, Fenugreek Roti

Chef Jackie Carnesi of Nura | Brooklyn
Yield: 2 servings

INGREDIENTS:

Half Chicken:
1 whole chicken, halved, backbone and airline removed
Salt

Fenugreek Roti:
1800 grams bread flour
900 grams whole wheat flour
20 grams fenugreek leaves
20 grams salt
10 grams lactic acid
Ghee

Collard Greens:
6 Spanish onions, thinly sliced
12 bunches collard greens, de-ribbed and roughly chopped
¼ cup rendered schmaltz
1 cup pickled jalapeño brine
1 pint chicken stock
Salt

Butter Chicken Spice:
240 grams garam masala
108 grams turmeric powder
72 grams sweet paprika
60 grams sugar
60 grams kosher salt
60 grams Kashmiri chile powder
36 grams toasted cumin seed
25 grams toasted fenugreek seed
18 grams toasted ground black pepper
18 grams toasted fennel seed
30 grams ground ginger
18 grams cardamom powder
10 grams cinnamon powder
60 grams fenugreek leaf

Butter Chicken Hollandaise:
2 pounds butter
12 egg yolks
1 pint rendered schmaltz
¼ cup salt
¼ cup lemon juice

Schmaltz Potatoes:
5 pounds baby red potatoes
1 cup rendered schmaltz
Salt

METHOD:

For the Half Chicken:
Generously season chicken with salt. Transfer to a wire rack and let air-dry in refrigerator for 3 days. After three days, heat oven to 425°F. Roast chicken 30 minutes, or until cooked to desired internal temperature. Let rest. Once cooled, split down the breast bone. Set aside.

For the Fenugreek Roti:
In the bowl of a stand mixer fitted with a paddle attachment, mix all ingredients and 1,950 grams water on low speed for 20 minutes. Tightly wrap in plastic wrap and refrigerate overnight. The next day, portion dough into 70-gram balls. Wrap in plastic wrap and refrigerate overnight. The next day, heat a flat top grill. Roll each dough ball into a thin, flat circle and cook on the flat top until each side is slightly golden and puffed. Brush with fenugreek, ghee, and salt. Set aside.

For the Collard Greens:
In a saucepot over medium heat, add schmaltz and onions. Sweat onions until translucent. Increase heat and add collard greens. Sautée until the greens are wilted. Add chicken stock. Reduce heat and cover. Cook 30 minutes, stirring occasionally. Remove lid and reduce liquid by 75%. Remove from heat and stir in salt and pickled jalapenño brine.

For the Butter Chicken Spice:
In a Vitamix blender, add all ingredients except the fenugreek leaf. Pulse until spices are well combined. Transfer to a nonreactive container and stir in fenugreek leaf. Set aside.

For the Butter Chicken Hollandaise:
In a small saucepan over medium heat, melt butter. Bring to a simmer. Reduce heat and keep warm. In a separate small saucepan, warm rendered schmaltz. In a 4-quart bain marie, combine egg yolks and ¼ cup water. Using an immersion blender, blitz until just combined. Add salt and lemon and blitz again. Slowly stream in warmed butter to emulsify. Repeat process with the warmed schmaltz. Add ¼ cup Butter Chicken Spice and blitz a final time to fully incorporate the spices into the sauce. Reserve.

For the Schmaltz Potatoes:
Heat oven to 425°F. Bring a stockpot of salted water to a boil. Add potatoes and cook until tender. Strain and let cool. Transfer to a sheet tray and smash potatoes until flattened. Toss with schmaltz and salt. Roast 30 minutes, or until crispy on the edges. Let cool.

To Assemble and Serve:
On a serving plate, dollop a generous amount of Butter Chicken Hollandaise on the center of the plate. Arrange Half Chicken, Collard Greens, Schmaltz Potatoes around the edges of the plate. Serve with a piece of Fenugreek Roti.

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