2 airline cut chicken breasts, skin on
Kosher salt and freshly ground black pepper
2 tablespoons blended oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup unsalted butter
2 cups homemade Chicken Stock, recipe follows, or water, plus more as needed
2 rinds Parmigiano-Reggiano cheese
Sprig fresh rosemary
1 tablespoon slivered garlic
1 tablespoon slivered shallots
Juice of 1 lemon
2 egg yolks
2 tablespoons grated Parmigiano-Reggiano cheese
1 cup morels, cleaned and halved
4 ramps, cleaned
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 bay leaf
1 tablespoon black peppercorns
If the meat sticks it is not ready to flip.
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