4 emilian chicken thigh
4 sage leaves
1 garlic clove
4 thyme sprigs
Ground black pepper
100greduced chicken gravy at 30%
15gpureed spicy yuzu peel
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.
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.