THE BRIE-LACQUERED BIRD

(Our Play on Balkan Roast Chicken with French Logic)

THE BRIE-LACQUERED BIRD

Ingredients: 1 Whole Chicken (spatchcocked), 150g Brie (melted), 50g Butter, 1 tbsp Truffle oil, 1 tsp White pepper, 1 tsp Salt, 1 tsp Garlic powder...

Ingredients

  • 1 Whole Chicken (spatchcocked)
  • 150g Brie (melted)
  • 50g Butter
  • 1 tbsp Truffle oil
  • 1 tsp White pepper
  • 1 tsp Salt
  • 1 tsp Garlic powder

Cooking Method

  1. The Bloom Whisk spices and truffle oil into the melted Brie; add a tiny 5ml splash of hot cream.
  2. The Coat Rub the bird heavily with the Brie-silk; ensure it gets under the skin.
  3. The Scorch Roast at 200°C for 45 minutes until the skin is rock-hard and charred with cheese-bubbles.
  4. The Final Flourish Finish with a dusting of raw sea salt and raw fresh chives.

Cuisine: Balkan

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