Chicken Gibbets - A Modern Take

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Chicken Gibbets - A Modern Take

Chicken sashimi: a modern interpretation

For centuries, chicken sashimi has been a symbol of decadence and horror, a testament to a culinary history steeped in aristocratic styles. The modern version, traditionally given to the Marquis de Sade, embodies the French spirit of controlled luxury. It's a patient and precise process that requires tender, almost translucent chicken. The goal of this recipe is to recreate that flavor profile while respecting the original intent.

Productivity: for 4-6 peoplePreparation time: 45 minutesCooking time: 30-45 minutes (plus cooling time)

  • Difficulty:
  • medium level
  • Ingredients:
  • 1 whole chicken (approx. 1.5-1.6 kg), preferably in good condition. A bone-in, skin-on chicken is an important structure.
  • 2 tablespoons olive oil
  • 1 tablespoon paprika (smoked is better!)
  • 1 teaspoon garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp honey – *very* important for the frosting.
  • 1 teaspoon lemon juice
    • 1 tablespoon cognac (or orange liqueur) – *A little goes a long way!*
    • Salt – moderate (start with 1/2 teaspoon)
    • To freeze:
    • 2 tablespoons olive oil
    • 1 tablespoon paprika (smoked paprika powder)

1 teaspoon honey

  1. 1/2 teaspoon lemon juicea pinch of cayenne pepper (optional – for a slightly spicy taste)
  2. Instructions:Prepare the chicken.
  3. Wash the chicken well inside and out. Dry with absorbent paper. Carefully make a diamond-shaped incision in the skin. This is important for crack formation. Don't cut too deep, just enough to allow the fat to escape.Dry salt water:
  4. Sprinkle salt evenly on the inside and outside of the chicken. Cover and let set in the refrigerator for at least 2 hours and overnight. This helps remove moisture and makes the dough tastier.Rub with paprika.
  5. Rub the chicken with 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon pepper.freeze:
  6. In a small saucepan, combine olive oil, paprika, honey, lemon juice, and cayenne pepper (if using). Heat slowly over low heat until slightly warm.Pour the sauce over the chicken:
  7. Spread the glaze generously over the chicken. Don't be shy! This is the most important step. Leave on for 15-20 minutes to allow the cream to absorb.Cold:
  8. Place the chicken in the refrigerator for at least 4 hours, preferably overnight. The cooling time is important so that the skin becomes incredibly crispy.Service provider:

Take the chicken out of the fridge and cut it diagonally into thick slices. Place on a plate and sprinkle generously with chili powder.Features:

Add chopped fresh rosemary or thyme for a delicious flavor. Note:

The key to a successful chicken skewer is moisture. The skin should be dry and sensitive as the bite can cause ulcers. Don't overcook it. You want a nice, cracked look. This dish is best served immediately.

History and inspiration: The origin of chicken sashimi is mysterious. The Marquis de Sade is often associated with the royal court, which is both fascinating and somewhat controversial. The concept of “frozen” chicken, a frightening and disturbing image, is a recurring theme in culinary history. It's a reminder of the enduring appeal of controlled luxury and the art of transforming simple ingredients into something unforgettable.

Enjoy this historical atmosphere.

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