Chicken mushrooms, smoked chicken demi, chicken chicharons 🔥 🐓
One of my favorite mushrooms to forage for this time of year! I had a few buddies who were hiking, sent me a picture of this cluster wondering what they were and I am mediately instructed them to take some home. If you’ve never had a chicken mushroom, they taste nothing like chicken… so we’re gonna change that.
The mushrooms themselves need very little prep, take a brush and dust off any dirt or impurities that may still be on your mushrooms and as long as they don’t have a funky smell or anything to them they’re good to go as is. I cut them up into smaller portions that way they will cook evenly in the pan. A quick sauté is really all these guys need, a few minutes on each side just to get some nice color!
For the sauce, it’s essentially just a stock I made out of chicken backs and smoked chicken and turkey necks. I simmer that for about three hours before straining it and then reducing it down into what we call in the industry, a demi-glace. I added a little mushroom garum ad well for some earthiness. It also got a little knob of butter that I mounted it with right before adding it to our pan just to kind of give a better sheen and gloss all of this over on the palate.
Lastly, these cicerones really couldn’t be easier. Take your chicken skin, set it on some parchment paper or on a cell Pat and pop it in the oven at 400° for about 12 minutes. The fat will start to melt creating a pool that the skin will sit in, therefore rendering itself all in the oven. No fryer needed! Just be careful when you’re seasoning these to do it sparsely and evenly. The skin is going to shrink up in the oven making all of those bites a bit more concentrated.
#theartofeating #apronsquad #tastemade