GUINEA FOWL OR FREE-RANGE CHICKEN IN PICKLED HONEY FROM LA ALCARRIA AND A PICKLE LAYER
JORGE MAESTRE - NÖLA
Ingredientes
  • For the pickled vegetables: 400 grams of onion, 200 grams of carrot, 200 grams of La Alcarria honey, 200 grams of Pedro Ximénez vinegar, 100 grams of olive oil
  • For the guinea fowl: 1 guinea fowl or boneless free-range chicken, salt, and pepper, 1 oven cooking bag, extra virgin olive oil
  • For the pickle layer: (12 layers depending on the size of the ring), 160 g of Pedro Ximénez vinegar, 120 g of La Alcarria honey, 120 g of water, 2 g of agar-agar, 2 sheets of gelatine
  • Finish and presentation: garlic confit from Las Pedroñeras, 200 g EVOO oil

 

Preparation

For the pickled vegetables:

  • Peel the onions and carrots and cut them into thin julienne strips. Put them in a saucepan with the virgin olive oil and a pinch of salt and cook over a medium heat for about 20 minutes. Don’t let them brown.
  • Put the vinegar and honey in another saucepan, reduce by a third and mix with the vegetables poached previously. Set aside for later.
  • For the guinea fowl:
  • Cut the guinea fowl into portions of about 190 g. Heat a little virgin olive oil in a frying pan and toast it on the outside. Season with salt and pepper and place in oven bags, add the vegetables with the marinade and cook en papillote-style at 170º for 40 minutes.

For the pickle layer:

  • Heat all the ingredients in a saucepan except the gelatine, which should be hydrated in cold water. Simmer until it reaches 90º or boils. Remove from the heat and add the gelatine.
  • Pour into metal rings lined with cling film and place on a tray, tapping a few times to avoid bubbles. Leave to set in the fridge. Once set, store on layers of greaseproof paper.

 

Finish and presentation

Remove the chicken from the papillote, place in a casserole dish and add the virgin olive oil. Stir constantly until the olive oil is mixed into the marinade.

Serve a portion of guinea fowl and a few pickled vegetables in a deep dish. Cover with the pickle layer and, for decoration, place a clove of garlic previously glazed in virgin olive oil.

This recipe can be used with free-range chicken, pheasant, or other tasty poultry. If the pickle layer complicates preparation too much, it can be omitted.

  -

 Sello CLM

 

En esta receta se ofrece una carne poco grasa acompañada de miel de la alcarria como alimento de proximidad, con verduras y aceite de oliva virgen extra.

El pollo/pintada es fuente de proteína y junto con las verduras compone un plato equilibrado.

JORGE MAESTRE - NÖLA

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