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Boudin Blanc, Mayo & Crispy Chicken Skin
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Henrique Gilberto

Henrique Gilberto

Boudin Blanc, Mayo & Crispy Chicken Skin

5h 50m

A reinterpretation of a classic sausage recipe, served with a creamy potato and carrot salad, and grilled chicken skin.

  • Using a sharp knife, remove the excess fat from the underside of 200 g of chicken skin

    Step 0
  • Trim the edges

    Step 1
  • Combine ¼ cup of worcestershire sauce with ​​½ tsp of salt

    Step 2
  • Marinate the chicken skin in the worcestershire sauce mix for at least 2h to infuse the flavors

    Step 3
  • Slice 1 peeled carrot on a mandoline set to ½ cm

    Step 4
  • Dice the carrot into small pieces

    Step 5
  • Peel 1 potato

    Step 6
  • Slice on a mandoline set to ½ cm

    Step 7
  • Dice the potato into small pieces

    Step 8
  • Add the potatoes and carrots to a pot of boiling water over high heat

    Step 9
  • Add salt to taste

    Step 10
  • Cook the vegetables for 7m in boiling water until firm, but still tender. Drain and let them cool to room temperature

    Step 11
  • Pour ½ cup of boiling water over 5 g of dried porcini mushrooms, covering them completely. Soak the mushrooms for at least 20m to hydrate them

    Step 12
  • Trim the skin and fat from 400 g of chicken breast

    Step 13
  • Cut the chicken breast into thin slices

    Step 14
  • Cut the slices into thin strips and then into small pieces

    Step 15
  • Add the chicken to a food processor

    Step 16
  • Separate 2 egg yolks from the whites and add them to the food processor. Reserve the egg whites

    Step 17
  • Add 360 g of heavy cream and blend on slow speed. Gradually increase the processor speed to high, blending until the texture is smooth

    Step 18
  • Transfer the mixture to a large bowl and add ½ tsp of salt

    Step 19
  • Pick the porcini mushrooms from the water and finely cut them. Reserve the liquid

    Step 20
  • Add the cut mushrooms and the liquid to the chicken mixture. Mix well to incorporate

    Step 21
  • Beat 2 egg whites in a stand mixer until they become stiff

    Step 22
  • Add ⅓ of the whipped egg whites to the processed chicken and mix to combine. Add the rest and gently fold into the mix

    Step 23
  • Transfer it to a piping bag. Twist the top of the bag, closing it tightly

    Step 24
  • Stretch two 40 cm x 40 cm layers of cling film over a clean surface

    Step 25
  • Make a 1 cm wide cut on the tip of the piping bag. Press the base of the bag and pull it over the cling film to form a 25 cm long strip with the chicken mixture

    Step 26
  • Wrap it to form a tight roll and twist the ends to close it

    Step 27
  • Tie a blind knot at both ends. Repeat the process with the remaining chicken mixture

    Step 28
  • Fill a large pot halfway with water and bring it to a boil over medium heat

    Step 29
  • Submerge the roll and add weight over it so it doesn't float. Cook it for 7m until firm

    Step 30
  • Transfer it to an ice bath and let it sit until completely cool

    Step 31
  • Combine 2 tbsp of the carrot and potato mix with ¾ cup of mayonnaise

    Step 32
  • Mix

    Step 33
  • Add 1 tbsp of chopped chives

    Step 34
  • Mix to combine. The potato & carrot salad mayo is ready

    Step 35
  • Drain the marinated chicken skin. Place it in a single layer on a grill press set to medium-low heat

    Step 36
  • Grill the chicken skin for 15m until golden brown and crispy

    Step 37
  • Drain the chicken mixture rolls and remove the cling film with a pair of scissors

    Step 38
  • Cut the rolls to the desired size and trim the edges to obtain a block shape

    Step 39
  • Remove the chicken skin from the grill and drain the excess fat on paper towels

    Step 40
  • Melt ½ tsp of butter in a heavy pan over medium heat

    Step 41
  • Add a piece of the chicken mixture and cook all sides until golden brown. Repeat with the remaining chicken pieces. The boudin blanc is ready

    Step 42
  • Cut the grilled chicken skins to the same size of the boudin blanc

    Step 43
  • Put 1 tbsp of the potato & carrot salad mayo on top of a piece of boudin blanc

    Step 44
  • Spread a line of mayonnaise on one side of a chicken skin and place it against the side of the boudin blanc. Repeat with another piece of skin

    Step 45
  • Top it with chopped chives to taste

    Step 46
  • The boudin blanc & crispy chicken skin is ready! Enjoy!

    Step 47

Yield 4 portions

  • Mayonnaise

    Mayonnaise

    To taste
  • Chive

    Chopped Chive

    To taste

Grilled Chicken Skin

  • Chicken Skin

    Chicken Skin

    200 g
  • Worcestershire Sauce

    Worcestershire Sauce

    ¼ cup
  • Salt

    Salt

    ​​½ tsp

Potato & Carrot Salad Mayo

  • Carrot

    Peeled Carrot

    1
  • Potato

    Potato

    1
  • Mayonnaise

    Mayonnaise

    ¾ cup
  • Chive

    Chopped Chive

    1 tbsp
  • Salt

    Salt

    to taste

Boudin Blanc

  • Chicken Breast

    Chicken Breast

    400 g
  • Egg

    Egg

    2
  • Heavy Cream

    Heavy Cream

    360 g
  • Dried Porcini Mushroom

    Dried Porcini Mushroom

    5 g
  • Butter

    Butter

    2 tsp
  • Salt

    Salt

    ½ tsp
  • Water

    Water

    ½ cup

Equipment

  • Grill Press

    Grill Press

  • Mandoline

    Mandoline

  • Food Processor

    Food Processor

  • Stand Mixer

    Stand Mixer

  • Kitchen Scale

    Kitchen Scale

  • Piping Bag

    Piping Bag

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