Boudin Blanc, Mayo & Crispy Chicken Skin

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

Trim the edges

Combine ¼ cup of worcestershire sauce with ​​½ tsp of salt

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

Slice 1 peeled carrot on a mandoline set to ½ cm

Dice the carrot into small pieces

Peel 1 potato

Slice on a mandoline set to ½ cm

Dice the potato into small pieces

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

Add salt to taste

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

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

Trim the skin and fat from 400 g of chicken breast

Cut the chicken breast into thin slices

Cut the slices into thin strips and then into small pieces

Add the chicken to a food processor

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mix

Add 1 tbsp of chopped chives

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

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

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

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

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

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

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

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

Cut the grilled chicken skins to the same size of the boudin blanc

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

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

Top it with chopped chives to taste

The boudin blanc & crispy chicken skin is ready! Enjoy!