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Place a medium saute pan over medium-high heat. Season 2 airline chicken breasts (skin on) on both sides with salt and freshly ground black pepper. Pat dry the chicken with paper towels. Add the blended oil to the pan and heat. Once heated, add the chicken skin-side down into the hot pan and sear until golden brown, about 3 to 5 minutes. Cook's Note: If the meat sticks it is not ready to flip. Flip and add a couple sprigs fresh rosemary, thyme, and unsalted butter. Allow the butter to melt and baste the chicken with the melted butter. Place the pan into the preheated oven for 3 to 5 minutes, or until the chicken is cooked through, 160 degrees F.
For the Parm froth:
To a small saucepan, add 2 cups chicken stock, 2 rinds Parmesan cheese, 1 sprig fresh rosemary, bay leaf, sliced garlic, sliced shallots, pinch salt, and taste for seasoning. Re-season if needed and allow to boil. Just prior to straining add the lemon juice. Place a wire mesh strainer over a medium bowl. Strain and press the sauce through the sieve.
Place the egg yolks into another medium bowl and temper the egg yolks whisking in a small amount of the heated lemon-chicken stock and then whisk the egg mixture back into the bowl with the remaining lemon-chicken stock. Place the egg-lemon stock mixture back into the same saucepan off the heat. Place over low heat, but do not allow to come to a boil. The eggs could scrambled. Taste and season the sauce, if needed. Add 2 tablespoons Parm cheese and whisk to combine. Just before serving, use an immersion blender to froth the sauce.
Remove the chicken from the oven and set aside to rest. Remove the extra herbs and discard, reserving the fat. Place the fat over the medium-high heat and add the morels and season with salt. When ready, flip the mushrooms and add the ramps. Toss to combine. Carefully pour off some of the excess fat, if necessary. Deglaze the pan with a little bit of chicken stock, about 1/2 cup. Reduce the heat.
For serving:
Slice the chicken on the bias or diagonal and place the slices onto a plate. Top with the ramps, morels, and drizzle with the frothed sauce. Season with sea salt.
Makes 3 quarts
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By nokitchen
New York, NY
on April 30, 2013
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Do people read these? This recipe turned out pretty good, considering that there were some ambiguities in it. Doubtless these ambiguities would be clear if one watched the episode but without it some things had to be guessed at.
2 rinds of Parm? How big? Dropped in the stock whole or chopped up? Blended oil is a blend of what?
At any rate, I made it as best I could guess. I used evoo and the single rind from a pound of Parm, cubed.
The resulting dish was a very nice combination of flavors and a nice showcase for ramps. Making it again, I'd reduce the morels by 25-35% and double the ramps. I'd also find a way to make the sauce much thicker. Most likely I'd let the stock boil down a lot further, leave the rinds in and blend them with the grated Parm and add additional parm as necessary.
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