4 cups (1 quart) Chicken Stock, heated, recipe follows
2 cups polenta (recommended: Anson Mills)
2 large tablespoons mascarpone cheese
2 large tablespoons freshly grated Parmesan cheese, plus peeled ribbons, for garnish
Unsalted butter, as needed
About 1 cup chanterelles, brushed, trimmed and quartered (or at least cut to the same size)
1/2 shallot, thinly sliced
1 clove garlic, thinly sliced
1/2 bunch fresh thyme
2 eggs, cracked into individual ramekins
Freshly picked flat-leaf parsley, for garnish
Shaved truffle, for garnish
Sea salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
2 pounds chicken backs and necks
2 pounds chicken feet or additional backs and necks
1 onion, quartered
1 carrot, thinly sliced
1 head garlic, halved crosswise
4 sprigs fresh thyme
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 gallon water
The double boiler helps to prevent the polenta from burning and overcooking.
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