/ck/ - Food & Cooking

>>12213638
Hard mode. Assuming we get some water because my condensation trick from last time will be insufficient.

I would dig out the thigh bone, boil it with the carrot peelings, and one 5mm thick round of onion along with the onion top where you have some onion and some onion skin. Keep on boil with a pinch of salt whilst you cook the rest. About 400ml of water to start, should reduce to 250ml ish at the end.

Trim as much fat off the thigh as possible for oil. Save it. Peel the onion and remove the root bit, saving everything for later. Finely dice the 3 of the mushroom stems. Half the onion horizontally and ditto with carrot. For the onion, dice half and cut half into 7mm rounds. For the carrot, dice half, cut off 2 slice to make into gay looking weebflowers, cut the rest into 1in chunks at diagonals so you have more interesting polygonal shapes. Scrub the carrot top of grit and save.

Lightly salt the thigh and roll it up with the diced mushroom stems in the center. Seal with a skewer. Add the onion butt and peel under the grill on a small instant BBQ (see pic), put chicken and carrot chunks on and cover the whole setup with foil to seal the smoke. Slowly smoke cook the chicken infusing it with onion flavor from the peel and butt. When the chicken is almost done, open up the foil and add onion rounds, carrot top, and the 3 mushroom tops. Cook mushrooms cup up to collect the juices, cook only the bottom of the carrot top to save the green, and get nice sear patterns on both sides for everything else.

Strain the broth and add the two carrot flowers, slice the last mushroom vertically and also add to strained broth. Fried up half of the onion (finely chopped) and half of the carrot (finely chopped) with some salt, caramelizing them. Puree this.