Chef John Johnson of Ameristar Casino shares the recipe for his Herb Chicken Confit & Pumpkin Soup.
See more at www.ameristar.com.
Herb Chicken Confit & Pumpkin Soup
Confit Ingredients
6 chicken leg portions with thighs attached
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
12 garlic cloves
3 bay leaves
6 sprigs fresh thyme
1 1/2 teaspoons white peppercorns
1/2 teaspoon table salt
4 cups vegetable oil
6 sprigs chopped thyme
3 sprigs of oregano
3 sprigs of sage
Directions
Lay out the leg portions, skin side down. Sprinkle with kosher salt and ground black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each. Cover and refrigerate for 12 hours.
Preheat the smoker to 200 degrees F.
Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side up. Add the oil. Cover and smoke for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place in bowl with fresh chopped herbs adding just enough oil to coat chicken.
Building the glass
Layer the following items in the cordial glass. Pour hot chicken stock over at last minute.
Ingredients
Dollop of crème fraiche
2 Tablespoon smoked chicken confit
1 Tablespoon pumpkin butter
1 each blueberries
Pinch of toasted sunflower seeds
2 each grape quartered
1 each celery leaves
Pour 2 oz. chicken stock over top last minute
