This is a pretty simple recipe although it does rely on a keenness for making your own stocks which is somewhat abnormal for student cooks. However, assuming you roast a chicken now and then, have a little freezer space and a fairly large pan, this is easily overcome. With regards to puff pastry, you are welcome to make your own, but I find a shop bought, all butter version gives almost the same result for significantly less effort. I’ve used standard closed cup mushrooms from the market, but if you find yourself with a little more money than usual, try a mix of wild mushrooms (girolles, ceps, trompettes de mort) for a fancier finish.
Chicken stock:
Every time you buy a chicken, remove the breasts from the bone, separate the legs from the carcass and chop off the wings. Cut the wings at the joint and remove the end of the leg (the slightly scaly bit). Split the carcass down the middle, then half each piece again. This leaves you free to poach or pan roast the breasts, and to confit (as with duck leg confit but for less time) the legs. Wash the wings tips, leg ends and carcass, dry and freeze until you have a suitable amount of bones. 2 chickens worth is enough to make a decent enough stock.
When you have enough chicken carcasses, sprinkle with a little dried milk powder which boosts caramelised meaty flavours, and roast in the oven until a nice brown colour. Not burnt, but perhaps a little further than you would normally have your chicken. Place the bones in the largest pan you have, and add 2 carrots, 2 onions and a leek, chopped and lightly coloured in a frying pan. Next add a big sprig of thyme, a few black pepper corns and a few bay leaves. Fill the pan with cold water and bring to a gentle simmer. Scum will rise to the surface which has to be skimmed. Continue to simmer the stock for 2-3 hours, and skim constantly. Ladle the stock through the finest ladle you have into another pan, turn the heat onto medium and reduce the stock. Once the stock has reduced by about 2/3 it will begin to become syrupy in texture, this is due to the extraction of gelatin from the bones. At this point, turn off the heat and pass the stock again, this time into small pots or containers. Refrigerate as much as you feel you will need, and freeze the rest. It will set into a jelly in the fridge.
Mushroom tart:
Ingredients:
3 tablespoons of the jellified chicken stock.
5 or 6 mushrooms (for closed cup), or equivalent amount of mixed wild mushrooms.
1 four inch square of rolled out puff pastry.
Half a small leek.
1 small white onion.
1 egg.
Parsley.
Truffle oil.
Oil, butter, salt, pepper etc.
Method:
Peel, halve then slice the onion, put into a pan on medium low heat with a splash of oil and cook for 5 minutes till softened but not coloured. Add a small knob of butter and cook for 15-20 minutes more until nicely soft and caramelised.
Heat a frying pan to high heat, add a little oil and then the roughly chopped mushrooms. If using wild mushrooms many of them can be left whole. Sear for a few minutes until golden brown, then add a small knob of butter and cook for a minute longer. Drain the mushrooms and put in a small bowl.
Mix the mushrooms, onion and one tablespoon of the reduced chicken stock together in the bowl. Add 2-3 drops of truffle oil and some chopped parsley, then place in the centre of the puff pastry square. Bake in the oven for 10-12 minutes until the pastry is crisp.
Meanwhile, reduce almost all of the chicken stock a little further until very syrupy and meaty. Add salt if required and a small twist of white pepper. Just before serving swirl in 2-3 drops of white truffle oil.
For the poached egg, bring a pan of water to the boil. Crack the egg into a slotted spoon and let any excess, watery white drain away. Put the remaining egg in a small dish or cup. Swirl the boiling water with a whisk and drop the egg into the middle of the whirlpool. Cook for 2-3 minutes depending on how you like your egg to be done. Remove, season with salt and pepper and trim any excess white.
For the butter poached leek, brown some butter in a pan (let it foam, then pay careful attention until the butter has a nutty smell). Add the last of the chicken stock and a few tablespoons of water. Trim the leek and add to the pan. Top up the water if it is drying out, and cook for approximately 5 or 6 minutes on a medium heat- until the leek is soft but retains a little bite.
To serve, place the tart on a plate with the leek on top. Put the poached egg on top of the tart as well, then spoon some of the chicken and truffle jus over the tart. Spoon some more sauce around the side of the plate, and finish with a sprinkle of chopped parsley.
Yeh, because we all have truffle oil laying around…