Chicken with Pink & Green Peppercorns #1 of 2

Name: Chicken with Pink and Green Peppercorns #1 of 2
Yield: 4
Cuisine: Fusion
Ingredients: chicken, whole; cognac; thyme; bay leaves; salt; bread; cream; peppercorns; peppercorns; veal; mushrooms, canned; nutmeg; salt; black pepper; cognac; peppercorns; peppercorns; veal; cream; vegetables

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
Chicken
3	pounds	whole chicken two small birds, 1 1/4 to 1 1/2 pounds each
1	cup	cognac	*
1	dash	thyme	*
1	small	bay leaves crushed	*
1	x	salt to taste	*
Stuffing
1	slice	bread white, crusts removed
½	cup	cream heavy
½	teaspoon	peppercorns green
½	teaspoon	peppercorns pink (do not use South American peppercorns)
½	cup	veal chicken, or white meat of turkey, finely ground	*
6	each	mushrooms, canned shiitake, diced, morels can be subbed
1	dash	nutmeg	*
1	x	salt to taste	*
1	x	black pepper to taste	*
Sauce
1	cup	cognac leftover marinade sauce from chicken	*
½	teaspoon	peppercorns green
½	teaspoon	peppercorns pink
1	cup	veal demi-glace	*
½	cup	cream heavy
Assembly
1	x	vegetables for garnish, carrots, turnips, string beans, zucchini	*

Ingredients

Amount	Measure	Ingredient	Features

Chicken
1.4	kg	whole chicken two small birds, 1 1/4 to 1 1/2 pounds each
237	ml	cognac	*
1	dash	thyme	*
1	small	bay leaves crushed	*
1	x	salt to taste	*

Stuffing
1	slice	bread white, crusts removed
118	ml	cream heavy
2.5	ml	peppercorns green
2.5	ml	peppercorns pink (do not use South American peppercorns)
118	ml	veal chicken, or white meat of turkey, finely ground	*
6	each	mushrooms, canned shiitake, diced, morels can be subbed
1	dash	nutmeg	*
1	x	salt to taste	*
1	x	black pepper to taste	*

Sauce
237	ml	cognac leftover marinade sauce from chicken	*
2.5	ml	peppercorns green
2.5	ml	peppercorns pink
237	ml	veal demi-glace	*
118	ml	cream heavy

Assembly
1	x	vegetables for garnish, carrots, turnips, string beans, zucchini	*

Directions

To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact.

Disjoint the wing and continue boning along the wishbone.

Turn the chicken over and cut along the back bone, carving out the meat from the bone.

Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact.

Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass.

Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken.

Remove the thigh bone, leaving meat attached to the chicken half.

Cut around the knob end of the leg, releasing the skin and the tendons.

Press the leg meat and skin firmly toward the thigh so that 1½ to 2 inches of the leg bone is exposed.

Cut the knob off the end of the leg bone.

Repeat the process with the second half of the chicken.

Marinate the chicken meat for one hour in cognac, thyme and bay leaf.

[Continued in Chicken with Pink and Green Peppercorns #2 of 2]