Iâm looking to make Poulet au Demi-Deuil (âhalf-mourningâ chicken with truffles under skin) and hopefully perfect one by Christmas. If you have any good recipe, please feel free to share!
A good roast chicken is hard to top. An easy Sunday routine: roast chicken with carrots, green onions, radishes, turnips, parsnips, and potatoes with a little bit of Maldon salt; some village-level white Burgundy. The year-end holiday plan: âpoulet au demi-deuilâ with sauteed mushrooms in vin jaune, roast sunchokes and celeriac, leeks; âpommes annaâ with herbs (if it were Spring Iâd do morels and ramps); 1990 Bollinger RD. If weâre talking the âwhole chicken,â maybe some chicken odd-ends and foie mousseline/roulade wrapped in kale or if feeling extra, some foie torchon with green apple gelee and Barsac. Finish with some Laberdolive Armagnac.
I donât mind paying a lot for chicken if itâs really good, but it sounds like the Nomad version is a miss. I skipped the Nomad in NYC even though I was intrigued by the sound of this chicken dish - I understand they mix the black truffle bits with brioche and pipe it under the skin. For that money Iâd prefer some version of demi-deuil!
Kevin Eats review of Nomad couldnât be more different that yours. Not passing judgement as everybody has their own opinions. I think you have built up tons of equity on FTC with your great, honest and fair reviews. Not spending my hard earned money at Nomad.
Roast Chicken for Two [$98.00] | Black Truffle & Brioche Stuffing with Baby Turnips & Sesame
We began with the white meat, which had a stuffing of brioche, foie gras, and truffle underneath the crispy skin.
Maybe his chicken breast wasnât overcooked, or after nine cocktails and some wine he didnât notice?
Pulled punches such as âperhaps a touch drier than Iâd preferâ and the lack of comment on the steep prices for a meal in which âthe food was, for the most part, quite goodâ make me wonder if he was comped.
A lot of bars have ice cubes with branding on them nowadays, including the lobby bar at the Freehand Hotel a few blocks away. From what I recall, the cocktails at Freehand arenât noticeably more expensive than elsewhere downtown.
99 Ranch Markets carry Jidori chickens that hover around 2.5 pounds. Jonâs Marketplace carries a brand called Golden H which comes in at a uniform 3.5 pounds; perfect for roasting.
Jidori chickens are supposed to be slaughtered the day they arrive in the store so they still have rigor mortis, which gives the meat a very firm texture that may seem strange if youâre not used to it.
@robert Can you provide source on âslaughtered the day they arriveâ?
I just checked http://jidorichicken.com/ and did not find anything that explicitly states this.
Closest was âWe start early in the morning, and guarantee that your whole birds are delivered immediately, making it the freshest chicken there is. The benefits of this freshness can be tasted: creamy yet firm with a natural chicken flavor.â
We start early in the morning, and guarantee that your whole birds are delivered immediately, making it the freshest chicken there is. The benefits of this freshness can be tasted: creamy yet firm âŚ
No offense to kevineats, but you donât read his blog for criticismâgreat for pictures and layout of menu. Heâs got a nice niche blog and has its usefulness. Donât think he does media dinners though.
