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Receta Goat Cheese Stuffed Chicken Breast With Roast Garlic Broth And Arugula Salad
by Global Cookbook

Goat Cheese Stuffed Chicken Breast With Roast Garlic Broth And Arugula Salad
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Ingredientes

  • 1 x 4 pound chicken
  • 1 c. white wine
  • 1 lrg carrot, minced
  • 1 stalk celery, minced
  • 1 lrg onion, minced
  • 3 x bay leaf
  • 2 x heads roasted garlic salt pepper The Chicken Breast the reserved chicken, breasts the reserved chicken, thigh, meat
  • 5 ounce goat cheese
  • 1/2 c. sliced chives
  • 2 x egg, whisked together
  • 1 c. flour
  • 1 c. fresh white breadcrumbs salt pepper The Salad
  • 1 x red onion
  • 1/4 c. extra virgin extra virgin olive oil
  • 2 x lemon, zested, and, juiced
  • 2 x handfuls arugula, 4 to 6 ounces salt

Direcciones

  1. Thoroughly rinse the chicken in cool water. Cut off the last two sections of the wings, leaving the third section (wing drumstick) attached to the carcass. Remove the two breasts, leaving the first joint of the wing bone attached to each breast. Remove the skin from the breasts by gently pulling it loose and over the wing bone section. Reserve the breasts.
  2. Remove the leg sections of the chicken. Trim the meat off of the thigh sections and reserve for the stuffing. Use the drumsticks in the broth.
  3. Take all of the scraps and the carcass and place in a roasting pan. Pour some water in the bottom of the pan, several c., to prevent it from burning.
  4. Roast the bones till they are golden, about one hour at 400 degrees. As they roast check every twenty min to be sure which the pan is not burning as the water evaporates. Ideally the juices will caramelize as the bones finish roasting.
  5. Place all of the roasted bones and scraps in a stock pot. Add in the vegetables and bay leaves to the pot.
  6. Pour the wine into the roasting pan and scrape any browned bits in the pan into the pot. Pour some water into the roasting pan and swirl it around before filling the stock pot. Try and get every bit of the flavor left in the pan. Only fill the pot just to cover the ingredients in it.
  7. Bring the broth to the simmer and continue simmering, with a tight fitting lid, for two to three hrs.
  8. As the broth simmers skim any fat or possibly scum which rises to the top off and throw away.
  9. After the broth has simmered strain it off into a sauce pot and bring it to a boil. Continue to reduce the broth to about two c., skimming as needed along the way.
  10. Meanwhile using a serrated knife, trim off the bottom off the garlic heads and carefully squeeze out the contents.
  11. Once the broth has reduced place it in a blender with the roast garlic and puree it thoroughly. Season it to taste with salt and pepper and reserve it for the plate.
  12. The chicken may be butchered and the broth made 24 hrs in advance.
  13. The Chicken Breast:Remove the tenderloin from each breast and set aside. With a sharp flexible boning knife carefully cut a deep pocket in each breast. Make the cavity as big as possible and try not to cut through the breast.
  14. In a food processor thoroughly combine the reserved thigh meat, the chives and the goat cheese, forming a mousse. Lightly season it with salt and pepper.
  15. Place the mousse in a heavy-duty resealable freezer bag.
  16. Cut a corner off the bag, forming a piping bag. Insert it into the breast cavity and squeeze in the filling, completely filling the space.
  17. Gently flatten the reserved tenderloins in between layers of plastic wrap by rolling a rolling pin or possibly bottle over them. Gently insert the tenderloins just inside the slit in the breasts forming a patch over the opening.
  18. Chill or possibly even slightly freeze the breasts to hard them before beginning breading. Follow standard breading procedures: First lightly coat the breasts in the flour than dip them in the Large eggs and finally the bread crumbs. Repeat if needed to create an extra thick crust.
  19. Place the chickens on a baking pan and bake at 350 degrees for about 30 to 40 min, till done.
  20. The Salad:Thinly slice the red onion into round slices.
  21. Whisk together the extra virgin olive oil, lemon juice, zest and salt and pepper. Dip the onions into the mix and quickly grill them.
  22. At the last second, toss the remaining lemon oil mix with the onions and arugula and serve.
  23. If you do not have a grill you may make the onions by mixing them with the oil and lemon the day before and letting them rest overnight. Toss them every few hrs to redistribute the mix.
  24. The Plate!:As the chicken breast finishes baking reheat the broth.
  25. Grill the onions and toss the salad.
  26. Pour 3 or possibly 4 ounces off the broth into a wide, warm shallow bowl. Add in a pile of the salad. Slice the chicken breast into three pcs and fan out over the salad. Garnish and serve!