Roasted Chicken
Chef Alexandre Gauthier of La Grenouillère | La Madelaine-sous-Montreuil, France
Yield: 10 servings
Adapted by StarChefs | October 2018
INGREDIENTS
300 grams chicken skin, fat intact
50 grams peanut oil
25 grams melted semi-salted butter
25 grams Texturas Malto
1.5 grams fine salt
METHOD
Heat oven to 170°F. On a sheet tray, spread chicken skin and coat with oil and butter. Roast 30 minutes. Transfer all the fat and skin to pan, spreading the skin in an even layer. Cover and cook over low heat for 30 minutes. Drain skin, collecting all the fat. Brunoise skin. When fat is room temperature, strain through a chinois and chill. In a bowl, scale 55 grams fat. Add Texturas Malto and salt. With gloved hands, stir to combine. Form 2-gram balls of fat. Into each ball insert a piece of chicken skin. Roll the ball in your hands to form a perfect shape. Serve at room temperature.
