PAN-ROASTED BREAST WITH MORELS, RAMPS AND FROTHED PARMESAN

Pan-Roasted Breast with Morels, Ramps and Frothed Parmesan image

Provided by Michael Symon : Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 28

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Ingredients

2 airline cut chicken breasts, skin on
Kosher salt and freshly ground black pepper
2 tablespoons blended oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup unsalted butter
2 cups homemade Chicken Stock, recipe follows, or water, plus more as needed
2 rinds Parmigiano-Reggiano cheese
Sprig fresh rosemary
Bay leaf
1 tablespoon slivered garlic
1 tablespoon slivered shallots
Kosher salt
Juice of 1 lemon
2 egg yolks
2 tablespoons grated Parmigiano-Reggiano cheese
1 cup morels, cleaned and halved
4 ramps, cleaned
Sea salt
2 pounds chicken backs and necks
2 pounds chicken feet, or additional backs and necks
1 onion, quartered
1 carrot, thinly sliced
1 head garlic, halved crosswise
4 sprigs fresh thyme
1 tablespoon kosher salt
1 bay leaf
1 tablespoon black peppercorns

Steps:

For the pan-roasted chicken: Preheat the oven to 375 degrees F. Place a medium saute pan over medium-high heat. Season 2 airline chicken breasts (skin on) on both sides with salt and freshly ground black pepper. Pat dry the chicken with paper towels. Add the blended oil to the pan and heat. Once heated, add the chicken skin-side down into the hot pan and sear until golden brown, about 3 to 5 minutes. Flip and add a couple sprigs fresh rosemary, thyme, and unsalted butter. Allow the butter to melt and baste the chicken with the melted butter. Place the pan into the preheated oven for 3 to 5 minutes, or until the chicken is cooked through, 160 degrees F.
For the Parm froth: To a small saucepan, add 2 cups chicken stock, 2 rinds Parmesan cheese, 1 sprig fresh rosemary, bay leaf, sliced garlic, sliced shallots, pinch salt, and taste for seasoning. Re-season if needed and allow to boil. Just prior to straining add the lemon juice. Place a wire mesh strainer over a medium bowl. Strain and press the sauce through the sieve.
Place the egg yolks into another medium bowl and temper the egg yolks whisking in a small amount of the heated lemon-chicken stock and then whisk the egg mixture back into the bowl with the remaining lemon-chicken stock. Place the egg-lemon stock mixture back into the same saucepan off the heat. Place over low heat, but do not allow to come to a boil. The eggs could scramble. Taste and season the sauce, if needed. Add 2 tablespoons Parm cheese and whisk to combine. Just before serving, use an immersion blender to froth the sauce.
Remove the chicken from the oven and set aside to rest. Remove the extra herbs and discard, reserving the fat. Place the fat over the medium-high heat and add the morels and season with salt. When ready, flip the mushrooms and add the ramps. Toss to combine. Carefully pour off some of the excess fat, if necessary. Deglaze the pan with a little bit of chicken stock, about 1/2 cup. Reduce the heat.
For serving: Slice the chicken on the bias or diagonal and place the slices onto a plate. Top with the ramps, morels, and drizzle with the frothed sauce. Season with sea salt.
Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming and discarding any foam and impurities that rise to the surface. Reduce the heat to low and simmer 5 hours, skimming the surface as necessary. Strain the stock through a fine-mesh strainer, discarding the solids. Makes 3 quarts