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Kitchen Sessions with Chef Joseph Lenn and Sweet Tea Chicken Terrine
Watch the video for Sweet Tea Chicken Terrine.
Brine:2 quarts water
2 cups sugar
1 cup kosher salt
2 ounces black tea
2 quarts ice water
2 lemons (juiced)
Bring 2 quarts of water to a boil, remove from heat, add tea and steep for 5 minutes. Add sugar, salt and stir until dissolved. Add lemon juice and 2 quarts ice water then strain through fine mesh strainer.
Brine the chicken breast and leg quarters for 2 days.
Take chicken legs and place in an oven proof pan and cover them with chicken fat (you can substitute duck fat if necessary). Cook in a 2250F until tender (approximately 2-3 hours). Remove chicken from oven and chill in fat. Once chilled
1 ¾ pounds boneless Chicken breast
3 eggs
1 ¾ Cups heavy cream
1 Tablespoon salt
¼ teaspoon black pepper
Puree chicken in food processor with salt and pepper. Add eggs, one at a time, and emulsify heavy cream. Puree until smooth then push tamis until all has passed through.
¾ pound Chicken confit (picked)
1 lemon zested on microplane
Combine mousse, confit, lemon zest and place into plastic lined le crueset 1 1/2 qt. Terrine. Tap the pans to get excess air out and cover. Set up a water bath that the terrine can set in. Place terrine in water bath and bake at 3000F for approximately one hour. Check temperature and remove once 1550F is reached. Remove from oven and let cool at room temperature for 30 minutes. Pull plastic over the top of the meat and press with blocks and chill in cooler for 24 hours.
Chef Joseph Lenn
Watch the video for Sweet Tea Chicken Terrine.
Brine:2 quarts water
2 cups sugar
1 cup kosher salt
2 ounces black tea
2 quarts ice water
2 lemons (juiced)
Bring 2 quarts of water to a boil, remove from heat, add tea and steep for 5 minutes. Add sugar, salt and stir until dissolved. Add lemon juice and 2 quarts ice water then strain through fine mesh strainer.
Brine the chicken breast and leg quarters for 2 days.
Take chicken legs and place in an oven proof pan and cover them with chicken fat (you can substitute duck fat if necessary). Cook in a 2250F until tender (approximately 2-3 hours). Remove chicken from oven and chill in fat. Once chilled
1 ¾ pounds boneless Chicken breast
3 eggs
1 ¾ Cups heavy cream
1 Tablespoon salt
¼ teaspoon black pepper
Puree chicken in food processor with salt and pepper. Add eggs, one at a time, and emulsify heavy cream. Puree until smooth then push tamis until all has passed through.
¾ pound Chicken confit (picked)
1 lemon zested on microplane
Combine mousse, confit, lemon zest and place into plastic lined le crueset 1 1/2 qt. Terrine. Tap the pans to get excess air out and cover. Set up a water bath that the terrine can set in. Place terrine in water bath and bake at 3000F for approximately one hour. Check temperature and remove once 1550F is reached. Remove from oven and let cool at room temperature for 30 minutes. Pull plastic over the top of the meat and press with blocks and chill in cooler for 24 hours.
Chef Joseph Lenn