/ck/ - Food & Cooking

Hard mode.
Salt cure the thigh and mushrooms in the fridge overnight, removing surface moisture and dry brining them.
Roast it in the oven with the quartered mushrooms until the skin is a chip like crisp and the meat is tender, and moist.
The onion gets peeled and finely sliced, cooked gently, covered by a cartouche in rendered chicken fat and mushroom juice to make soubise.
The onion skin is burnt to a crisp and blended to ash, the carrot gets cut into chunks on a bias, roasted with the chicken and shrooms toward the end to retain texture and then rolled in onion skin ash to add a smoky element to the dish.
Plate a foundation of soubise, remove the skin in one piece from the thigh, lay down the chicken sliced a few times on the bias and place the skin on top, stand up a few pieces of ashed carrot and put some quartered mushrooms down as well.