Park Tavern’s Poulet Noir
INGREDIENTS:
1
1/2 pound Cornish game hen
4
ounces truffle juice
4
cups ice
1
ounce dried porcini mushrooms 16 cups water
8
ounces, plus 1 teaspoon, salt
3
cups cremini mushrooms, sliced
3
ounces butter
1/8
cup white truffle oil
1. To brine the hen, combine the truffle juice and ice
in a large container. Set aside.
2. Combine the porcini mushrooms, water, and 8 ounces of
salt in a pot, and bring to a boil.
3. Remove from the heat, and allow to steep for 20 minutes.
4. Pour over the ice and allow to cool completely.
5. Brine the chicken in this liquid for 8 hours. Remove and
pat dry.
6. To make the marinade, sauté the cremini mushrooms in the
butter with 1 teaspoon of salt over medium heat until tender and most of their
liquid has evaporated. Puree in a
blender until smooth. Add the truffle oil and pulse to combine.
8. Rub the brined chicken generously with the marinade.
9. Roast the bird in a vertical roaster at 400 degrees for
20 minutes, or until the juices run clear.
10. Allow to rest before carving.