Recipe by Enrico Bartolini: Roast Chicken with Yuzu Sauce
Ingredients for 4 Servings
For the Chicken
- 4 Emilian chicken thighs
- 4 sage leaves
- 4 sprigs of thyme
- 20 gr. chopped rosemary
- 100 gr. lard
- 1 clove of garlic
- Chopped lemon zest
- Ground black pepper
- Salt
For the Sauce
- 100 gr. reduced chicken stock (reduced to 30%)
- 100 gr. goose fat
- 100 gr. seed oil
- 30 gr. yuzu juice
- 15 gr. spicy yuzu peel purée
Method
Season the free-range chicken thigh (with the bone exposed) generously with lard, rosemary, thyme, sage, garlic, and lemon.
Place it skin-side down on a baking sheet and cook for 25 minutes at 170°C (338°F). Then turn it over and, if possible, finish it under a salamander broiler or otherwise in the oven grill until the skin is crispy.
For the sauce, emulsify the cold chicken stock with the goose fat and seed oil to achieve the consistency of classic mayonnaise. Then adjust with salt and add the yuzu juice and spicy yuzu peel purée.
