We started by cold smoking a whole chicken. Then we de-boned the bird. We removed the skin for another use. The bones made a delicous smoked micro-stock. We cut up the meat and seasoned it with 0.5% salt. Then we dusted it with 0.75% Activa RM. We pureed the chicken into a coarse paste and vacuum sealed it. To expedite the transglutaminase bond we cooked the chicken parcel at 55°C for 1 hour. We increased the temperature to 60°C and cooked it for 30 minutes more. When it was done we quickly chilled the chicken down. Then we portioned the block into nuggets and soaked them in a Ranch flavored buttermilk. Finally we double dredged the pieces in salted flour. We let the flour hydrate for half an hour and fried away.
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