Chicken and Fries Revisited – Gnocchi and Poultry Mousse

Steps

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1. 1
   Place potatoes on a baking sheet and roast in a 180°C (356°F) oven for approximately 30-40 minutes until completely tender.
   ▶ ≈1:37
2. 2
   Remove the legs from the whole chicken and carefully separate the chicken breasts, keeping the skin aside. Reserve the carcass for making stock.
   ▶ ≈2:10
3. 3
   Lay the chicken skin flat on parchment paper and place a baking sheet on top to prevent it from curling. Roast until crisp.
   ▶ ≈3:39
4. 4
   Trim the chicken breasts of sinews, cut into chunks, and separate the egg whites from yolks. Purée the chicken in a food processor, add the egg whites, then fold in the cream to make a smooth mousse. Season with salt and Espelette pepper.
   ▶ ≈4:54
5. 5
   Transfer the mousse to a piping bag fitted with a large round nozzle and pipe into simmering water, forming cylinders. Cover and simmer for 5-7 minutes until set.
   ▶ ≈10:33
6. 6
   Mash the roasted potatoes while still warm using a fork, then mix in flour and olive oil. Season with salt and black pepper to form a gnocchi dough.
   ▶ ≈9:14
7. 7
   Pipe the gnocchi dough into boiling salted water, forming long cylinders. When the gnocchi rise to the surface, they are cooked; remove with a slotted spoon and drain.
   ▶ ≈12:42
8. 8
   Place the chicken bones on a baking sheet with a little oil and roast at 180–200°C until well browned. Add roughly chopped onion, carrot, garlic, and a small amount of celery, thyme, and bay leaf.
   ▶ ≈7:19
9. 9
   Deglaze the browned bones with white wine to release the flavorful browned bits. Add water to just cover, then simmer for 5-6 minutes. Strain through a fine sieve to clarify the stock.
   ▶ ≈13:09
10. 10
    Heat grapeseed oil to approximately 170°C (338°F) in a pan and fry thinly cut potato matchsticks until golden and crisp. Drain and season with salt.
    ▶ ≈14:18
11. 11
    Chop the fried potato matchsticks into fine crumbs to coat the gnocchi. Also finely chop the roasted chicken skin and mix with a little stock to coat the poultry mousse cylinders.
    ▶ ≈17:00
12. 12
    Gently reheat the breaded gnocchi and poultry mousse cylinders in a 100–110°C (212–230°F) oven just to bring them back to serving temperature.
    ▶ ≈18:45
13. 13
    Plate the reheated poultry mousse cylinders and gnocchi in a neat arrangement, optionally serving with additional fried potato matchsticks or a well-seasoned green salad.
    ▶ ≈19:03