CRAIGIE ON MAIN - CHEF TONY MAWS
WHOLE CHICKEN

Brine:
2L water
60g kosher salt
11 g kombu
1 tsp dried thyme
2 tsp coriander seeds
2 tsp fennel seeds
2 ea allspice berries
2 ea juniper berries
1 tsp chile flakes
2 ea cloves
1 ea 4# chicken, trussed.
2 tblsp chicken or duck fat
1 sprig thyme

1. Add all brine ingredients together  and bring to a simmer.
2. Remove from heat and chill.
3. Place whole chicken in brine for 3 hrs.
4. take chicken off brine and wipe dry
5. Season the chicken with kosher salt and fresh cracked black pepper. 
6.  Place chicken, fat and thyme in a sous vide bag and seal on medium so as not to distort the shape of the bird but still removes all air.
7. Place chicken into an 70c bath until the internal temp is 64c.  approx. 2.5 hours
8. let the chicken rest for 20 min at room temperature.
9. put chicken into ice water for 3 hrs until thoroughly chilled.

 Preheat combi-oven to 425 with “browning” mode on.

1 hour before serving remove chicken from bag and wipe off as much of the gelled juice as possible and season lightly with additional salt and pepper.

Place on a roasting rack in the combi oven for approximately 35-40 minutes, or until the thigh joint is barely warm. Remove and let rest 10 minutes. Carve and serve.

Ingredients:

1 ½ lbs cream cheese

1 vanilla bean

3 lbs sheep’s milk yogurt

 600 grams of sugar

1 teaspoon salt

13 eggs

Place tempered cream cheese into a kitchenaid bowl with the seeds of one vanilla bean.

paddle until smooth.

Add the yogurt and paddle until smooth.

Add the sugar and mix until smooth

Add the yolks one at a time, mixing well.

Pass through a chinoise

.

Bake at steam 93C for 25 minutes, covered.  then convection 110C for 25 minutes, uncovered.

The cheesecakes will puff slightly during the convection portion of the baking process.

be sure to the batter is tempered before baking as it tends to curdle slightly otherwise.

be sure to temper all ingredients to keep the mixing time to a minimum as you do not want to work too much air into the batter.

If using ring molds, filled 3/4 full, will yield approx. 16-18 ea.

You might find you need to tweak the proportions and cooking method to work in your kitchen since we use a combi-steam oven.  As a substitution I recommend you cook in a bain mairie, or water bath, to provide the moisture.

If you love the bone marrow at Craigie On Main, you can reproduce it at home without too much trouble.

Method:

·        3# cleaned and soaked marrow bones (have your butcher cut the bones 3” long and in half lengthwise.  Soak  the bones in multiple changes of salted, cold water over the course of 2-3 days until the bones are removed of all blood).

·        Kosher salt and pepper

·        1 grill, such as a Webber

·        hardwood charcoal (NOT charcoal briquettes)

·        1 ea 12” aluminum pan

·        coarse sea salt (like fleur de sel)

·        grilled country toast

Light the fire 20 minutes in advance, piling all the charcoal in one corner of the grill.

Place aluminum pan next to coals on opposite side of the grill.

Season marrow bones with kosher salt and freshly cracked black pepper.

Place bone-side down on the opposite side of the grill, above the aluminum pan.

Cover the grill with all vents open.

Roast bones until cooked all the way through (a cake tester or knife will enter the marrow with no resistence and is hot in the center).

Serve with crusty toast and/or place a little on top of a beef entree