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Whole Chicken Technique Brine and Roast
Soak for 24 hours. Remove from brine. Roast Chicken in a 300 degree convection oven for 2 hours.
With Chicken Breast Side up add springs of fresh thyme, parsley and 1 cup of cold butter in the cavity. In
a shallow roasting pan over mirepoix vegetables, brush chicken with olive oil, season skin with salt and
pepper and roast breast side up, brushing skin every half hour.
Duck Confit Technique butcher, cure, confit
Mix Cure well. Rub well over dry pieces of duck and place pieces in refrigerator for 30 hours.
When ready to start cooking process, remove duck from refrigerator and quickly rinse off cure. Careful
not to wash it all off. Give duck pieces a quick rinse and dry duck.
In a heavy bottom sauce pot add 2 qts duck fat, 2 Bay Leaves, Spring Of Thyme, a couple of
Peppercorns and duck. Cook duck over a low flame keeping the oil from boiling. The cooking process
will take from 2 – 3 hours. Check doneness after 2 hours. The Duck pieces should be whole but fork
Whole Quail Partially boned is ok Technique Brine, Cold Smoked, Pan Roasted
Use above Chicken Brine Recipe but Soak for 6 hours.
Remove quail from brine. Dry Quail and lay quail on a wire rack.
Cold Smoke for 4 Hours
In a cast iron pan heat olive oil medium high heat with garlic and thyme. Add quail, breast side down.
Using a spoon as a baster add butter and continuously baste quail while cooking. Aprox, 3 minutes each
side. When almost cooked squeeze lemon and add to pan. Baste, season with salt, pepper and remove
from sauté pan, let rest.