Purée of Chicken (Giuseppe Romanii)

Experience the culinary artistry of Purée of Chicken, a delectable creation crafted by Giuseppe Romanii, Chef de Cuisine of the esteemed Cooking-school in New York. This recipe intertwines the sumptuousness of roasted chicken with the elegance of white stock and cream, resulting in a velvety purée that embodies the epitome of taste and refinement. Join us as we embark on a gastronomic journey through the preparation of this luscious Purée of Chicken, a testament to the harmonious union of flavors and textures.

INGREDIENTS:

• 1.5 pounds of chicken
• 1.5 quarts of white stock (veal-based)
• Half a sprig of thyme
• 2 sprigs of parsley
• Half a blade of mace
• 1 shallot
• 0.25 pound of rice
• 0.5 pint of cream
• Pepper and salt

PREPARATIONS:

1. Begin by roasting the chicken until fully cooked. Once cooled, meticulously remove all the flesh from the bones.
2. Place the chicken bones into the white stock, and introduce the thyme, mace, parsley, shallot, and washed rice. Allow this mixture to simmer until the rice is tender and thoroughly cooked.
3. As the stock and rice mixture simmers, proceed to chop the roasted chicken into manageable pieces.
4. Pound the chopped chicken in a mortar until it reaches a smooth consistency. Pass the pounded chicken through a sieve or colander, moistening it with a small portion of the stock to aid the process.
5. Strain the remaining stock, ensuring that the rice passes through the sieve as well. This step will create a unified base for the purée.
6. Half an hour before serving, reintroduce the strained chicken to the stock. Heat the mixture gently, taking care not to bring it to a boil.
7. Just before presenting the dish, infuse half a pint of boiling cream into the purée. This addition contributes a luxurious and creamy texture, elevating the dish to new heights of indulgence.
8. Season the Purée of Chicken with a sprinkle of pepper and a dash of salt, carefully adjusting the seasoning to suit your taste preferences.

SPECIAL INSTRUCTIONS:

1. When passing the pounded chicken through the sieve, the use of a small portion of stock aids in achieving a smoother consistency.
2. Gentle heating ensures that the purée retains its velvety texture without boiling.

TIPS:

• Utilize high-quality white stock to enhance the depth of flavor in the purée.
• Choose fresh and flavorful cream to create a creamy and indulgent finish.

Purée of Chicken, an opulent creation by Giuseppe Romanii, celebrates the essence of culinary finesse and elegance. This dish seamlessly marries the tenderness of roasted chicken with the refinement of white stock and cream, resulting in a luxurious purée that is both comforting and indulgent.

The journey begins with the roasting of the chicken, its succulent meat becoming the centerpiece of the purée. As the chicken bones, thyme, mace, parsley, shallot, and rice simmer in the white stock, a symphony of flavors unfolds, with the rice becoming tender and infused with essence.

Meticulous preparation continues as the roasted chicken is meticulously chopped, pounded, and passed through a sieve, resulting in a velvety texture that is both inviting and rich. The strained stock, with the incorporation of rice, forms the backdrop for this masterpiece.

The final act of adding the strained chicken to the stock, gently heating it, and then introducing boiling cream is a symphony of luxuriousness. The purée emerges as a harmonious blend of flavor and texture, a perfect canvas for the subtle interplay of pepper and salt.

Purée of Chicken exemplifies culinary sophistication at its finest. Each spoonful tells a story of artistry and taste, a culmination of skilled techniques and carefully selected ingredients. Whether presented as an elegant starter or a comforting main course, this purée invites you to partake in a gastronomic experience that delights the senses and satisfies the soul.

As you relish the silken texture of the purée, the nuances of roasted chicken, and the creaminess of the finish, you embark on a journey of culinary discovery. Giuseppe Romanii’s creation invites you to savor the heights of indulgence, capturing the very essence of refined dining.