We’re going to make a beautiful stuffed brioche. First I’m going to show you how to debone a whole chicken. We’re going to use the thighs for a farce with shiitake mushrooms, the breasts to stuff the brioche and the bones to make the most delicious chicken sauce.
The brioche dough
Transfer the flour on your worktop and make a well in the middle. Fill the well with the eggs, the sugar and the dry yeast. Now mix it till all the ingredients are combined. Once combined add the salt and knead for around 15 minutes. We’re not adding the salt in the beginning, because it will affect the yeast and make it less effective. So always keep the yeast and salt separated from each other. After the 15 minutes of kneading add the butter and knead for 10 more minutes. You can use a machine for the kneading, but I wanted to show that it’s also possible without. Now hold the dough on the bottom and pull it towards you to create a nice ball. Then transfer the dough in a boil and cover it. After that let it rest in your fridge for at least 6 hours. I always leave it overnight.
How to debone the chicken & the chicken skin
The chicken is use weighs 1100 grams. First cut off the wings. Now make a small incision in the legs and snap the joints. Then cut the legs off. Now make a long cut just beside the center bone and slowly cut the breast off the carcass. Do this as well on the other side. We’re going to use the bones and trimmings for the sauce, so chop the bones and keep them in your fridge for later. Then make a long cut on both chicken legs and cut away the bones. Also remove the skin and do this as well with the chicken breasts. Now there’s always a tendon on the chicken loin, hold it on one side and scrape it off using the back of a knife. Now take the chicken skin and spread it on a silicon sheet. Season with salt, cover it and then bake at 160 degrees Celsius for around 30 minutes. I wanted to use the crispy chicken skin to decorate the brioche dough, but I’m going to be honest… Charlie and I ate it all. If you can be stronger use it together with the flaky salt to decorate the brioche after glazing.
The chicken bones and trimmings
around 60 grams
cold butter cubes
Transfer the bones and trimmings on a tray and toast them at 180 degrees Celsius for 40 minutes. Meanwhile cut the shallots in half and clean them. Now chop them. Also chop the mushrooms. Then heat up a big pot, add a splash of oil and panfry the shallots and mushrooms till golden. After that add the toasted bones and panfry for 5 more minutes. Now deglaze with the white wine and also add the cloves of garlic that are cut in half and the thyme. Reduce the wine and then add the chicken broth and the cream. Reduce it till 1/3. Then pass the sauce through a sieve and let it drain for at least 30 minutes, so you don’t waste a single drop. Now bring the sauce to a boil and then bind it with a couple cubes of cold butter. Then pass it through a fine sieve and tap the side with the back of a spoon to speed up the process. The sauce is already very flavorful and a bit fat. To balance the fattiness add a drizzle of ponzu vinegar and give it a taste after each time you add a drizzle.
The chicken farce
the chicken trimmings
First chop the shiitake mushrooms really fine. Then heat up a frying pan, add a splash of oil and pan fry the chopped mushrooms with a generous amount of salt. Once golden transfer it into a bowl and let it cool down in your fridge. Now transfer the chicken trimmings into a blender and blend it till smooth. Then add the butter, the salt and the whole egg. Now blend it for 3 more minutes. Once it’s really smooth add the cold cream and when the cream is incorporated directly stop mixing to prevent the farce from splitting. Then transfer it on a fine sieve and press the farce through using a dough scrapper or a spatula. Now transfer it into a bowl and add the fried shiitake. Mix this.
How to assemble and bake the chicken brioche
The chicken farce
The chicken breasts
Lay a piece of plastic foil on your worktop and spread the farce on the foil. Now season the chicken breasts with salt on both sides and then lay them on the farce. Cover the breasts with the farce and make sure it’s nice and tight. Let it set in your fridge for around 1 hour. Meanwhile take the oxheart cabbage and trim the bottom. Now separate the leaves from each other. Then season some boiling water with a generous amount of salt and blanch the cabbage leaves for 1 to 2 minutes. Cool them down in ice water and then portion them into the desired shape. Then dust some flour on your worktop and roll out the brioche dough into a sheet that’s around 3 millimeters thick. Lay the blanched cabbage in the middle of the dough and then brush some egg brush on the side. That’s an equal mix of egg yolk and milk. Now transfer the chicken on the cabbage and cover it. Then cover the cabbage with the dough. Transfer it on a tray and brush some egg brush on top. Let it set for 10 minutes in your freezer and then add another layer of egg brush. Now sprinkle a generous amount of flaky salt on top and then press a core thermometer in the middle of the chicken.
Then bake the brioche at 160 degrees Celsius till the core temperature of the chicken is 56 degrees Celsius. Once it’s baked slightly open up the oven door and let it rest till the core is 67 degrees Celsius.
How to finish the dish
Couple pieces of chives
While the chicken is cooking take shiitake and dice it up. Then heat up a frying pan, add a splash of oil and pan fry till golden with some salt. Also chop some chives. Add both the chopped chives and shiitake to the sauce. When the brioche chicken is well rested portion it. Start with a bread knife to cut the brioche and the take a sharp meat knife to cut the chicken. Now transfer it on a plate and serve it directly with the hot sauce.