On the Menu Tonight

On a recent episode of Martha I learned a new way to make roast chicken from executive chef Daniel Humm. He works at the 4 star restaurant - Eleven Madison Park, in New York City. I am always interested and amazed to see how different chefs can take something seemingly ordinary - for example a chicken - and create something completely original and delicious. After all, how many ways can you cook a chicken? The answer is - it depends on the chef.

Roast Chicken with Brioche Stuffing

Serves 4 - Ingredients

1 (3-pound) chicken
Brioche Stuffing
Course salt and freshly ground pepper
5 sprigs fresh rosemary
2 cloves garlic, peeled
1 lemon

Directions

Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.

Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.

Daniel Humm, Executive Chef A native of Switzerland, Daniel began his formal culinary training at the age of 14. In his late teens, as Executive Chef of Gasthaus zum Gupf in the Swiss Alps, Daniel earned a Michelin Star. In 2003, Daniel moved to the United States as Executive Chef of Campton Place in San Francisco where he immediately received widespread attention, including Four Stars from The San Francisco Chronicle. Three years later, Daniel was selected Executive Chef of Eleven Madison Park. Under Daniel’s leadership, Eleven Madison Park was elevated to Three Stars from The New York Times in January 2007. In 2008, the restaurant won the James Beard Foundation Award for “Outstanding Wine Service,” and was designated Grand Chef Relais & Châteaux. Most recently, Eleven Madison Park received its first ever Four Star review from The New York Times in August 2009.

A Peek At The Menu At Eleven Madison Park

_______

A P P E T I Z E R S
Heirloom Tomatoes
Salad with Jamón Ibérico, Melons and Fino Verde Basil
Hawaiian Prawns
Roulade with Avocado, Lime and Yogurt
Tête de Cochon
Torchon with Cornichons and Baby Radishes
Foie Gras
Mille-Feuille with Frog Hollow Farm Plums, Umeboshi and Bitter Almonds ($20 supplement)
Knoll Krest Farm Egg
Slow Poached with Anson Mills Farro, Sweet Corn, Frog Legs and Truffles
Lynnhaven Ricotta di Capra
Gnocchi with Violet Artichokes, Taggiasca Olives and Bacon
______
F I S H A N D C R U S T A C E A N S
Atlantic Halibut
Seared with Sweet Corn, Summer Radishes and Purslane
Mediterranean Dorade
Pan Roasted with Celeriac Fondant, Tomato Confit and Star Anise
Loup de Mer
Salt Crusted with Tomato Tart, Braised Eggplant and Sauce Amer (for two)
Nova Scotia Lobster
Poached with Lemon Verbena and Flavors of Ratatouille ($20 supplement)

_______
M E A T A N D P O U L T R Y
Four Story Hill Suckling Pig
Roasted with Chanterelles, Bing Cherries and Mizuna
Dry Aged Black Angus Beef
Bone Marrow Crusted with Greenmarket Beans, Savory and Sauce Bordelaise
Elysian Fields Farm Lamb
Herb Roasted with Petits Farcis Niçois
Milk Fed Poularde
Roasted with Lemon, Rosemary and Summer Truffles (for two)
Grimaud Farms Muscovy Duck
Lavender Honey Glazed with Blueberries, Sweet Corn and Spices (for two)

I'm in heaven!!

_

(Photos Courtesy of New York Times, Martha On-line and Me)