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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: For the Chicken:
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To bone the chicken, producing two servings (or globi) per chicken,
begin by cutting down along the breast bone, scraping along the bone to
keep the meat intact. Disjoint the wing and continue boning along the
wishbone.
Turn the chicken over and cut along the back bone, carving out the
meat from the bone. Disjoint the thigh and continue to remove the entire
half of the chicken with the skin intact.
Cut off the wing at the first joint leaving only the shoulder bone
attached to the carcass. Scrape the meat off of this remaining wing bone
to remove the bone, leaving meat and skin attached to the half chicken.
Remove the thigh bone, leaving meat attached to the chicken half. Cut
around the knob end of the leg, releasing the skin and the tendons. Press
the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of
the leg bone is exposed. Cut the knob off the end of the leg bone.
Repeat the process with the second half of the chicken.
Marinate the chicken meat for one hour in cognac, thyme and bay leaf.
[Continued in Chicken with Pink and Green Peppercorns #2 of 2]
| Ingredients:
2 chickens, whole, (1 1/4 to
1 Cup(s) cognac
1 Teaspoon(s) thyme
-1 small bay leaf, crushed
1 Slice(s) bread, white, crusts
1/2 Cup(s) cream, heavy
1/2 Teaspoon(s) peppercorns, green
1/2 Teaspoon(s) peppercorns, pink (do not
1/2 Cup(s) veal, chicken, or white meat
6 mushrooms, shiitake, diced
1 nutmeg
1 Cup(s) cognac (leftover marinade
1/2 Teaspoon(s) peppercorns, pink
1 Cup(s) veal, demi-glace |
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