This dish is still a work in progress. It started with a bounty of chicken backs, which is really code for chicken tails. The backs became the base for an intense lemon chicken jus which we in turn cooked shaved endive.
To get started, we were able to remove the tails from the backs with a bit of quick scissor work. The tails were then cooked separately from the backs so that we could cook them in the intense cuisson. The cooked tails were then de-boned and wrapped into small parcels. The fish was cooked in the Cvap and then coated with sliced parsley stems dressed in olive oil. The chicken tail packets were sauteed quickly in their own fat and the feathery tips of the endive accented the fish and added a crispness to the dish.
We came away from this first run with a number of new thoughts and are looking forward to working with them as we tweak this dish and look at other possibilities.
