Serves 4
Ingredients
Roast chicken
4 emilian chicken thigh
100glard
4 sage leaves
1 garlic clove
4 thyme sprigs
Lemon peel,chopped
20grosemary, chopped
Ground black pepper
Salt
Yuzu sauce
100greduced chicken gravy at 30%
100ggoose fat
100gseed oil
30gyuzu juice
15gpureed spicy yuzu peel
Method
Roast chicken
Season the thighof free-range chicken, with bone ousted, with plenty of lard, rosemary, thyme, sage, garlic and lemon. Place skin side downon the bottom of the baking and cook it for 25 minutes at170 degrees. Then turn it and, if it’s possible, put in salamander or close to the grill of the oven until the skin becomes crispy.
Yuzu sauce
Emulsify the cold chicken gravy with the goose fat and seed oil. Keep mixing untilthe consistency of a classical mayonnaise is obtained. Season with salt and add the yuzu juice and thepureed spicy yuzu peel.