Roast Garlic Stuffed Breast of Chicken with Crisp Corn Pudding and Rosemary Vanilla Jus

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Book Description

Award-winning Open Kitchen is the story of one day in the life of an inn chef and of how easy it is to transform simple, fresh ingredients into exceptional cuisine. The book shares many secrets of Michael Smiths contemporary creative cuisine and shows how to embrace the art of cuisine at home. Smiths cooking is unpretentious

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Open Kitchen : A Chefs Day at The Inn at Bay Fortune

Authors: Michael Smith

Date: September 1998

ISBN: 1896511104

Publisher: Callawind Publications

Paperback

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Roast Garlic Stuffed Breast of Chicken with
Crisp Corn Pudding and Rosemary Vanilla Jus
Recipe from: Open Kitchen
by Michael Smith
Cookbook Heaven at Recipelink.com

Vanilla is often overlooked as a flavoring for savory dishes. Its affinity for rosemary is highlighted in this preparation. Although this recipe takes four or five hours to prepare, its flavors will reward you for your work.
Timing: Roast the garlic for the chicken stuffing 60 minutes. Make the corn pudding and refrigerate.

Bone the chicken breasts. Roast the chicken bones and scraps 60 minutes. Stuff the chicken breasts and refrigerate. Make the jus and simmer 2 hours. Strain the jus and reduce it while you coat the chicken breasts and bake them 30 to 40 minutes. Cut the pudding into pieces and saute.

Servings: 4

Crisp Corn Pudding
2 ears sweet corn
4 cups milk
4 tablespoons butter
1/2 cup minced onion
1/2 cup minced red pepper
1/2 teaspoon salt
1 1/2 cups cornmeal

(Begin roasting the garlic for the chicken stuffing.) Cut the kernels off the ears of corn with a sharp knife and reserve. Cut each cob into several pieces, and place in a covered saucepan with the milk. Bring the milk to a boil, reduce it to a simmer, and continue simmering for 60 minutes. Strain the milk and reserve.
Melt the butter in a thick-bottomed saucepan. When it begins to foam and brown, add the reserved corn kernels. Stir the kernels in the butter until they begin to caramelize and brown. Add the onion and pepper, and cook a few minutes longer.
Measure the reserved milk. Add to it enough milk to equal 4 cups, and pour it into the corn mixture. Bring the milk to a simmer, add the salt, and, whisking continuously, slowly add the cornmeal in a steady stream until it is thoroughly combined. As the pudding thickens, begin stirring it with a spoon. Keep the mixture over low heat and stir it vigorously every few minutes. After 30 minutes, it will begin to pull away from the sides of the pot. When it pulls completely away it is done, after about 10 more minutes.
Working quickly, spread the hot pudding in a shallow baking dish and refrigerate for several hours. (Begin preparing the chicken breasts and the jus.)
Cut the cooled pudding into individual serving pieces using a biscuit cutter or knife. Just as the chicken finishes baking, crisp and reheat the pudding pieces in butter in a saute pan, and serve.

Roast Garlic Stuffed Breast of Chicken
2 heads garlic, unpeeled
2 chickens (about 31/2 pounds each)
1/2 cup snipped chives
1/4 cup chive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup coarse dried bread crumbs
1 cup grated Parmesan cheese
2 eggs
1/4 cup water
1/2 cup all-purpose flour

Preheat the oven to 350 degrees.
Roast the garlic heads 60 minutes. (When done, turn the oven up to 400 degrees to preheat for the roasting of the chicken bones for the jus.) Allow the garlic to cool.
While the pudding is cooking, rinse the chickens under cold running water. Remove the legs from the chickens, trim the meat off the legs, and reserve it for the mixture used to stuff the chicken breasts. Cut off the last 2 sections of each wing, leaving the third section attached to the carcass. Carefully remove the breasts from the chicken, leaving the remaining wing section attached to each breast. Remove the skin from the breasts and attached wing section by loosening it and tugging it firmly over the end of the wing bone. Save all the bones and scraps. (Begin roasting them for the jus.)
With a serrated knife cut off the root end of each garlic head and carefully squeeze out all of the roasted garlic. In a food processor, puree all of the reserved leg meat with the garlic, chives, chive oil, salt, and pepper until smooth. Place the puree in a large, heavy plastic bag and seal.
Remove the chicken tenderloins from the breasts and reserve. With a sharp, flexible boning knife carefully cut a pocket into each breast. Cut off 1 inch from a bottom corner of the plastic bag. Insert the cut corner of the bag deep into the chicken pocket, and squeeze out one-quarter of the stuffing into the breast.
To flatten the chicken tenderloins, put each between sheets of plastic wrap and roll gently with a bottle or rolling pin. Peel off the plastic, and insert the tenderloins just inside the pocket opening of the chicken breasts to function as a patch for the opening. Form each chicken breast into a smooth, even shape. Place in the refrigerator for 2 hours while the jus simmers.
When the jus has reached the reduction stage, preheat the oven to 350 degrees.
In a bowl, combine the bread crumbs and cheese. In another bowl, whisk together the eggs and water. Pat each chicken breast dry with a paper towel, and then dredge it in the flour. Dip the chicken breast into the egg mixture, and then into the bread crumbs.
Place the breasts on a baking pan, and bake until cooked through, about 30 to 40 minutes. Let stand for 5 minutes before serving.

Rosemary Vanilla Jus
2 chicken carcasses
2 cups chopped carrot
2 cups chopped celery
2 cups chopped onion
8 cups water
2 cups Chardonnay
10 cloves garlic
1 teaspoon minced rosemary
4 vanilla beans

Place the carcasses, carrot, celery, onion, and any reserved chicken scraps in a roasting pan.
Place the pan in the oven, and roast until the bones are golden brown, about 60 minutes. While they roast, return to stuffing the chicken breasts.
Remove the bones from the pan and place them in a large saucepan. Pour the water into the roasting pan, and stir to loosen all the encrusted scraps and drippings. When the pan is clean, pour the water into the pot with the bones. Add the wine and garlic. Bring the broth to a boil, reduce it to a simmer, cover, and continue cooking for 2 hours.
Strain the broth into another saucepan, and skim off any fat or froth that rises to the top. Place the saucepan over high heat, and bring the broth to a boil. Reduce the heat to medium, and begin reducing the broth. Carefully skim off any fat that rises to the top. When only about 3 cups remain, add the rosemary. Scrape the vanilla seeds from the vanilla pods, and add the pods to the broth. When only 2 cups of broth remain, remove the pods. The total reduction time will be about 60 minutes.

Presentation
Rosemary sprigs
Chive oil

Place a piece of pudding on a warm dinner plate. Carefully cut the chicken breast into 3 pieces and arrange them around the pudding. Pour 1/4 cup of the broth onto each plate, garnish with a rosemary sprig and chive oil, and serve immediately

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