Description
A great place to kick-start a weekend in Stockholm is Restaurant Teaterbrasseriet, with Chef Fogelberg. If you can’t get there, try his chicken recipe.
Ingredients
Scale
For the Chicken Liver
- 1 kg. room temperature chicken livers
- 1 kg. melted butter 70 degrees,
- 25 g salt
- 3 g black pepper
- 3 g sugar
- 50 oz port wine
For the crispy chicken
- 1 kg. chicken
- 250 g bacon
- 25 g salt
- 1/2 lemon (zest)
- thyme
- Black Pepper
For the Carrots
- Bunch of carrots with tops
For the Crunchy Skin
- Skin from the bird
- chorizo
For the Sauce
- 3 cups of lemon juice
- 300g caster sugar
- 60 g salt
- 1 ½ liters of water
- 20g lemon thyme
- 2 bay leaves
To Garnish
- Watercress
- radishes with white tops
To serve:
- pour hot chicken broth to the liver at the table.
Instructions
Chicken Liver
- Mix liver, port wine, salt, pepper and sugar completely smooth,
- add the butter in a fine jet under constant mixing,
- pass the batter and pour in molds. Bake at 102 degrees for 25 minutes, allow to cool completely in the fridge …
- before serving:
- whisk up with softened butter;
Crispy Chicken
- Shred chicken and bacon. Season with salt, pepper, lemon, thyme.
- and leek ash, baking under pressure at 80 degrees.
- Steam to the inside temp. 63 degree. Cool down under pressure.
Carrots
- Carrots blanched briefly with shells and tops, shell rubbed off after , we split down and put in a lemon law , see recipe below. Raw carrots cut thinly on mandolin / peeler to peel and tops and place in ice water.
Crunchy Skin
- The skin from the rooster is oven dried and chopped , we mix up with chorizo, chorizo ??skinned and dried in the oven chopped , jar parsley picked rough and deep fried , mix everything with roasted onions to a crisp
Sauce
- Place all ingredients in a saucepan and bring to a boil. Allow to cool
Notes
Made on the cockerel from the Tocka farm located in Genarp in Skåne.
Terrine contains , tupplår , bacon, lemon , salt, pepper and thyme
We freeze the terrine and slice frozen on the cutting machine , keep frozen in portions when unexpected guests pop-in!”
To serve:
Whisk up the mousse with tempered butter before service and serve with eggs on the plate.
- Category: Main
- Cuisine: Swedish