Free-Range Chicken Wellington Stack with Crisp Potatoes - chicken

Method

• In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt.
• Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes.
• Remove the chicken pieces from the brine and rinse thoroughly under cold water.
• Slice each breast on the bias into 4 thin slices.
• Heat oil in a large skillet on medium-high heat.
• Pan sear the chicken about 1 minute on each side until golden.
• Remove from heat.
• Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat.
• Add the sliced shiitake mushrooms and saute until crispy.
• Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil.
• Season the mushrooms with salt and freshly ground pepper.
• Cut a small hole in the middle of each raw potato slice for the rosemary "pick."
• Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke.
• Carefully place the potato slices in the oil 2 or 3 at a time.
• Turn potatoes occasionally so they brown evenly.
• Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel.
• Season, to taste, with salt.
• Pour 2 cups of chicken stock into a medium pot.
• Add the chicken carcass, shiitake mushroom stems, marjoram and sage.
• Let simmer until reduced by 1/2.
• Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat.
• Add the gelatin from the pate to the pan and stir until it dissolves.
• Gently stir in 2 tablespoons of butter.
• Do not boil.
• Season, to taste, with salt and pepper.
• Place a crispy potato slice on each plate.
• Top each potato with 1 slice of chicken.
• Spoon about 2 tablespoons of duxelle onto the chicken.
• Using a sharp knife, slice a thin piece of pate and place on top of the duxelles.
• Place a second potato slice on top of the duxelle and repeat the process for each plate.
• Top each stack with the third slice of potato.
• Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
• A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• 1 shallot, finely chopped
• Whole, unsalted butter, for sauteing
• 1 portobello mushroom, chopped
• Salt and pepper
• 1/2 cup heavy cream
• 2 tablespoons parsley leaves, chopped
• 1 teaspoon thyme leaves, chopped
• Cook the shallots in butter in a medium sized pan, on low heat.
• Add the chopped mushroom to the shallots and season with salt and pepper.
• Cook until the mushrooms render liquid.
• Remove from the pan and puree the mixture in a food processor.
• Return the pureed mushroom mixture to the pan.
• Add heavy cream.
• Reduce the cream until the mixture is pasty.
• Remove from heat and add parsley and thyme.
• Season with salt and pepper, to taste.