Monday, May 11, 2009

Mother's Day

My mother's day present to my mom, was, well, the best present I can give, food. Not just any food however. I wasn't just gonna grill off a steak and call that my present. I made her chicken confit, oooooo, ahhhhhh.

(Mmmm Bacon Fat)


A few days before, I cured the legs with truffle-salt, pepper, rosemary and garlic overnight, then cooked them sous vide in bacon fat (that I had accumulated slowly after cooking much bacon) for eight hours at 176 degrees.


I really believe there is just nothing like confit. These legs were so much more succulent and flavorful than those of a roast chicken. The salting, and then slow cooking adds unmatched depth of flavor to otherwise ordinary legs. This chicken was extremely tender, almost too much so. Next time I will cook it at 180. I saved a leg for myself, and devoured it immediately, promising my belly that I would make it more often- and I really don't know why I don't. If I buy a whole chicken, I have two breasts for lunches, two legs for confit, and two wings and a body for stock.
I served the confit with a smooth potato puree and a kind of chunky avocado puree (saying mashed potatoes or guacamole just doesn't sound right in the context of the dish) because I really loved how the textures worked together. There are times for textural contrast, and there are times for textural uniformity. In this case, the uniformity really allowed the dish to meld. It was smooth and fluid to eat, and most importantly, Mom was happy.

5 comments:

cookingat11 said...

nice, I give my mom coffee, breakfast, and the morning paper

Au Sze said...

Wow! What a labour of love for your mom!

cook eat FRET said...

in my next life, i will have a son exactly like you...

beautiful food. although i hope there was a great card that went with it...

dona said...

hey nick,

i saw this and thought of you and your blog!

http://www.yankodesign.com/2009/04/24/cooking-is-all-about-the-flavors/

Shannon said...

ohh truffle salt, gosh gourmet ingredients i wish i could use those. my parents think it is a waste to buy nice ingredients [ I am only 16 and without a car at the moment, so I can't buy my own ingredients]

I would love once to be able to even use spices, much less good balsamic vinegar, truffle salt/oil or vanilla beans, or real parmesean. Oh how I pine to buy my own ingredients.