/ck/ - Food & Cooking

>>20402401
Stuffed with a mild italian sausage, a little heavy cream, and a small egg. This was a 2.75lb broiler chicken.

I will be using foie gras to stuff the bird on my birthday. The italian sausage was decent, but a french pork sausage would have been better.

>>20402401
Steampunk sous vide

Rehydrated porcini mushrooms were placed under the skin of the chicken.

For my birthday I will be using black truffles.

Look at the dried pig bladder that had been soaking in water for around 8 hours.

>>20402407
that shit is raw af

About 2 tbsp of salt, pepper, noilly prat, ruby port, cognac, chicken stock, and the tea from the rehydrated porcinis was added into the bladder with the stuffed chicken.

>>20402415
lol

You remove as much air as possible and tightly tie the bladder with two seperate strings. It was nice that the end was neatly tied.

>>20402426
My OP pic is what it looked like moments after placing the chicken into near boiling water. This pic is from about 1 hour into the process.

It is very important to pour the hot water over the top of the bladder so it does not dry out and explode.

Shallots + butter sweated with a bouquet garni, rice added and toasted. Cooked in chicken stock for about 14 minutes. This rice came out beautifully.

Horribly turned veggies cooked gently in butter and chicken stock. They came out really nicely, and it was fun to cut them.

Here's the final bird parted out. Cooked it for 1.5 hours, but I should have done closer to 2. The coldish stuffing slowed it down and the breast was slightly undercooked. I added it to the hot bag juices and they cooked nicely.

This sauce was my biggest mistake. I read a recipe that said you passed the stuffing through a food mill, added it to bag juices, and then reduced until thick. I didn't have a food mill, so it was split and chunky. Very unappetizing looking, but the flavor was incredibly good.

For my bday chicken I will be following the video I saw and making a sauce with homemade chicken stock and heavy cream.

Bag opening video. My quick thinking saved most of the juices. Gotta open it further above the liquid line. Lol.

Aaaaand here is the final dish. As you can see the sauce was disgusting looking. Promise it was really delicious. Served with a bottle of nice champagne. Perfect combo.

The chicken was incredibly tender, juicy, and aromatic. Definitely a preparation worthy of a special occasion, and you aren't cooking your food in plastic!!

The veggies and rice were a perfect compliment to the meal.

I may try to take pictures when I cook this dish using one of my bresse hens. The outcome will be a lot better now that I've worked through this recipe once.

And for fun here is a picture of my beautiful bresse flock. These birds are considered the most delicious chicken in the world. They have much more flavor, and intramuscular fat that makes them unique compared to all other chicken. In france they sell for around 25 euros/lb. American bresse sell for around $15-25/lb making them a luxurious treat.

We are eating one rooster and one hen. The rest of the birds are going to be kept to collect eggs and hatch them to make more for selling at farmers markets.

That's all. Thanks!

Based blogthread. Leoanon blog when?

Nice, was wondering how that was going to turn out

>>20402524
I figured I would contextualize why I was doing such a strange dish a little bit, and why the sauce turned out so horribly.

I'm too boring for a real dogblog. I'll stick to posting him whenever I feel like it on /dog/ lol.

Neat thread OP, looks tasty. What made you decide to make it for your birthday?

>>20402462
the pig pissed out it's bladder one last time

>>20402560
Bresse chicken cooked in a pigs bladder is one of the most famous and luxurious ways to cook such a special chicken. I haven't had the opportunity to eat one of my birds yet, so it is a fitting celebration for both the chickens we kill, my new business selling them, and my bday. :D It's also a great excuse to buy some foie gras.

>>20402631
Bastard pissed right on my foot as well...

>>20402409
>no plastics
yep, i'm thinking it's kino

>>20402462
nice save, i would have used my hand to plug it like a retard

CLEAN YOUR LENS YOU /P/LET

>>20403216
That's steam, you tard!

>>20403216
And before you ask, YES, there was doghair in every component of this dish! I ate it all without a care.

Great thread on a classic french dish, only ever seen this made on Iron Chef

>>20402401
>cook food in something that holds piss for it's entire existence
nope.

>>20403693
Sausage casings are often made out of something that has literally held actual shit. Gonna assume the piss has been cleaned before the bladders were even dried and sold to OP, who soaked them first.

Thanks for the thread! Like it very much Desi. =uwu=

>>20403762
>Desi
SAAAR

>>20402644
I feel fois gras would be a waste. Better to just put a stick of nice butter in the chicken and enjoy the fois gras separately with toast as a starter.

>>20403693
YOU WILL EAT THE PISS

>>20402433
>It is very important to pour the hot water over the top of the bladder so it does not dry out and explode
Holy fuck

>>20403799
:( shut up bully!

>>20402433
Looks good OP
Why season the water the bladder is boiling in? Surely the seasoning won’t penetrate the bladder

>>20403881
Agreed. When the dish was invented foie gras and black truffles were cheap, and often times used liberally as garnish. Maybe some of that nice french butter..

>>20404238
They simmer it in chicken stock at the fancy restaurants. I just added some bayleaf and parsley to atleast give it something in case... I don't think it made a real difference.

Bump

>>20403740
There was absolutely no pee smell before or after soaking. I may try using these for sous viding a steak or something. The only problem is that they are very (relatively) expensive at 5 dollars a pop.

This OP is so based
>making weird resident evil food with meat he raised himself
>serving said weird food to his wife and probably others
>converts his own videos to webms
>this video >>20402462
>cute dog

>>20402486
You can get a nice finish on the chicken by popping it under a broiler on low
Or use a torch

>>20402401
Jesus Christ dude, are you from some Mongolian raid battalion?

>>20402415
When I low smoke a whole chicken the legs stay reddish but the temps are good.

>>20402462
the heat of the piss cleans the floor

>>20402401
based Mongolian cuisine

>>20402453
I got some hot bag juices for ya right here

>>20402462
saved, in time this webm will be a /ck/ classic

The bladder is where the pig stores its piss before it sprays it out its cock

Why would you want piss bag chicken?

>>20405963
Pee is stored in the balls

>>20405974
I wouldn't cook chicken in a pig's ballsack either

>>20402498
Nice flock bro

>>20405963
I have devastating news for you if you have ever eaten a sausage made with natural casing...

finally a good fucking thread on /ck/
thanks OP

>>20402498
Lmao get a load of this comblet

Well done OP, great content right here. And for those of us who understand and appreciate the lore behind what it is you're going for we see you.

Great job on the tourne veggies.

I just suggest you further refine the sauce. Perhaps mount it with some butter and heavy cream, and then strain it. Remember, French luxury is all about velvety smooth mouthfeel. You can even toss some black truffles in the finished sauce.

Just pour one out for our ol' boy Paul Bocuse.

>>20406185
Pathetic. May have eaten that one if I didn't already have my two birds already selected for the great honor.

Check out this one. It's a minecraft chicken. An old picture, but it still hasn't grown tail feathers...

>>20406176
>>20406157
>>20405947
>>20405243

*tips fedora*

>>20406201
Thank you. It was great fun to larp as a french chef for the night.

Did a little research and I think I'm going with a sauce vin jaune for the party birds. I am pretty sure that is what was used in the video I saw.

The juices from the bladder were combined with atleast the turned veggies in the vid, and maybe some was added to the plate as well. No mention of it being added to the sauce.. They were delicious, so I'd like to utilize them.


This is the video I used as guidance for anyone interested. It's a pretty good watch.

https://youtu.be/CayjDU1TJNE?si=w-e9e-rTu5uy0Xs7

>>20402498
in my experience they're pretty gamey when not battery fed, I've had to cook them like rabbit to get the best results. Can't force feed them without being imprisoned for life here.

We were selling these for $60 a bird but it's a a dead end really

>>20406388
>dead end

Why's that?

>>20402498
Nonsense, they sell for 25€ a bird and they weigh 2.5-3kg (6 pounds). There's nothing particular about the breeds (there are 4 different ones) only about the way they're raised.
>>20407359
Guess.

>>20407408
My guess is that they're more a buy once or a few times a year for the novelty thing rather than a staple bird like a cornish cross. I'm in a fairly affluent area, so I'm hoping there will be reasonable demand from all the rich people around me. There's a usda poultry packer close-ish to me, so eventually I would like to see if there's any interest in selling to restaurants, and/or interstate online sales.

Lastly, I am going to learn how to caponize roosters, and start a meme campaign to get people to try capons instead of turkey for the holidays. It may catch on... Who knows.

Bresse have genes that make their meat marbled. Big difference compared to your standard bird. I will be finishing them with corn and milk porridge as well.

PDO bresse are only 25 euros? Not from what I have heard.

I'm bumping this thread again because I found an old school Jura wine that's similar enough to vin jaune to make chicken thighs cooked in sauce vin jaune tonight. It's a very simple dish, so I won't be posting a cookalong, but I will post my review of the sauce and a picture of my meal. If you like dry sherry I highly recommend picking up a bottle of oxidized Jura savagnin. It is delicious.

Here is the recipe. I'm using dried porchini instead of fresh morels.

>>20407359
It's a luxury item that doesn't really demand the same prestige as other luxury foods (i.e. wagyu, fois gras etc.)
Most peoples' experience with Bresse is "it tastes good because this French guy says so"

But you could probably make some decent pocket money selling local Bresse at a farmer's market, as long as they're properly handled

Sauce vin jaune is absolutely incredible. It will be used! I highly recommend trying it out. This was the best chicken saucd I've had in a long while.

>>20402486
Not too bad.
Mostly just a complicated way of steaming chicken, but I think today that is an underrated preparation method for getting a very clean and delicate flavor.

>>20407469
get your faggot french rooster off my fucking thanksgiving table.

>>20410540
You VILL eat zee femboy rooster and you VILL be happy!

>>20402486
Tasty TASTY i recently made ballotine, it was pretty good
No mushrooms sauce tho

ahh the french

>>20402413
if you chopped up the mushrooms and added them to room temp butter with some thyme/rosemary they would taste and look MUCH better. the black under the chicken skin is visually unappealing and looks cancerous and or like leeches. but otherwise looks great, I'm impressed by the tourneed vegetables

>>20402459
>>20402498
>>20406388
Based. How would you rate the eggs of those birbs? Are they assholes or friendly?

>>20402462
This is some ALIEN xenomorph egg shit.

>>20410747
they are the worst. The cocks are rapists and the hens are ruder than geese. They've somehow inherited the personality of the French