Doses for 4 people
chicken breast skins
500 g of chicken pieces
armed herbs (rosemary, laurel, thyme) to taste
garlic 1 head
yellow fucino potatoes
dry white wine
Preparation
Wash and peel the potatoes. Put the skins in a plate with oil, salt, 1 clove of garlic and rosemary. Bake in the oven until they turn golden. The potatoes that have been peeled should then be cut into small pieces and left in water for at least 24 hours,
Prepare the bottom:
Arrange the chicken with all the herbs, EVO oil, salt and garlic in a saucepan, put in the oven at 190 degrees for 2 hours. Then proceed to deglaze out of the oven with the white wine and transfer everything into a clock, cover with cold water and leave to cook for about 8 hours. When cooked, filter everything and reduce until a full-bodied sauce is obtained.
For the skin:
clean the skins of the chicken breasts well, wash them and place them in a cooking bag with a bay leaf, a pinch of salt and a drop of lemon juice, seal and cook at 100 degrees for at least 5 hours.
For the potato mousse:
cook the potatoes by immersing them in a pot with cold water, add a pinch of salt. Once ready, drain them, add the previously cooked peels and blend everything with a mixer. Then pass the mixture obtained through a sieve and pour the mixture into a siphon.
At this point finish cooking the chicken skins in the oven at 220 degrees for 20 minutes
Plating:
arrange the dish with the reduced chicken sauce by placing it to the right of the center of the dish. Place the skin to the left of the center of the plate. Finally place the hot potato foam in the centre. And serve
