Recipe by Gerard Craft, Niche
Serves | 4 |
- 1 Tbsp cooking oil
- 1 chicken carcass, plus neck and wings
- 1 small carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 10 cloves garlic
- ¼ cup tomato paste
- cold water
- 1 Tbsp butter
- 3 Tbsp sorghum syrup
- 2 Tbsp lemon juice
- salt and freshly ground black pepper, to taste
- 8 cups popped popcorn
- 1 + ¼ cup heavy cream
- 3 cups water
- 4 oz butter
- 6 strands saffron
- salt, to taste
- 1 local chicken, deboned
- salt and freshly ground black pepper
- 1 Tbsp fresh lemon juice
- 3 Tbsp high-quality, peppery olive oil
- 1 handful arugula
- 1 pinch salt
- 6 soft figs, cut into quarters
- 1 handful sorghum seeds, optional
| Preparation - Sorghum Glaze | In a medium sauce pan, heat cooking oil over medium-high and add chicken pieces. Stir until chicken is golden brown. Add carrot through garlic to the pan and continue to cook until the onions are also golden brown. Add tomato paste and continue cooking, stirring continuously, for approximately 4 minutes. Cover with cold water and bring to a boil. Reduce heat to low and simmer 1 to 2 hours. When mixture starts to thicken, strain it through a sieve or china cap into a small sauce pot. At this point, add butter, sorghum syrup, lemon, salt and pepper.
| Preparation - Popcorn Purée | Place popcorn, 1 cup cream, water and butter in a pot and simmer for approximately 30 minutes, or until the mixture starts to become thick. Strain through a sieve or china cap, using a ladle to push as much through as possible. At this stage the mixture should resemble polenta. Reserve this mixture up to 2 days.
Just before serving, warm ¼ cup cream and saffron in a pot and then add the popcorn mixture and warm them together. Add this mixture to a blender and purée until silky smooth. Season with salt to taste.
| Preparation - Roasted Chicken | Preheat oven to 500°F. Season the chicken in and out with salt and pepper. In a hot frying pan, cook skin-side down over medium-high heat until golden. Place in an ovenproof pan, skin-side down, and cook until the chicken registers 160°F. Transfer to a plate, preferably on a rack, and allow to rest for at least 5 minutes. Cut each piece of the chicken in half so that everybody gets a piece of white and dark meat.
| Preparation - Fig Salad | Mix together lemon juice and olive oil. In a bowl toss together a good handful of arugula, salt and figs. Drizzle with lemon vinaigrette to taste.
| To Serve | Place a heaping spoonful of popcorn purée on the plate and top with the chicken. Drizzle spoonful of sorghum glaze over the chicken and place some fig salad on the side. Garnish with sorghum seeds popped in an air popper.