Rotisserie Chicken Congee

CHEF NICHOLAS GONRING

Ingredients

• • For the Chicken Bone Broth

    Per pound of chicken bones

    • 16 oz chicken bones
    • 32 oz cold water
    • 1.5 oz onion (rough chop)
    • 3⁄4 oz celery (rough chop)
    • 3⁄4 oz carrot (rough chop)
    • olive oil as needed
    • salt anad pepper as desired
    • optional: sachet of thyme sprigs, bay leaves, peppercorns, cloves, and parsley stems

    For the Chicken Salt

    • 180 g (6.3 oz) chicken skins
    • 80 g (2.8 oz) shiitake mushroom powder
    • 20 g (1.4 oz) garlic powder
    • 20 g (1.4 oz) onion powder
    • 20 g (1.4 oz) peppercorns (black, green, red, white)
    • 225 g (7.9 oz) Kosher salt
    • 32 oz (1 qt) chicken stock

    For the Jasmine Rice

    • 12 oz (1.5 c) jasmine rice
    • 18 oz (2 c+ 1/4 c) chicken bone broth (made following recipe above)
    • 1.5 tsp peanut oil (or any neutral oil)
    • salt and pepper (as desired)

    For the Six Minute Egg

    • 3 large eggs
    • tap water (as needed)

    For the Rotisserie Chicken Congee

    • 1 Tbsp peanut oil (or any neutral oil)
    • 2 tsp ginger root (peeled and minced)
    • 1 tsp garlic (minced)
    • 80 oz (2 qt + 1 pint) tap water
    • 28 oz jasmine rice (cooked following recipe above)
    • 3 Tbsp rice wine vinegar (unseasoned or any white vinegar)
    • 2 Tbsp sugar
    • 1 tsp chicken salt (from recipe above)

Directions

1. For the Chicken Bone Broth

   1. Preheat convection oven to 400 degrees F on high fan.
   2. Fill your stock pot up with cold water.
   3. Coat the mirepoix (onion, carrots, and celery) with olive oil. Season with salt and pepper and place in a roasting pan. Roast at 400 degrees until caramelized (about 30 minutes). Ensure you stir them halfway through so their surfaces are exposed to the pan.
   4. Once caramelized, add to the stock pot.
   5. Add a sachet to the stock pot if using.
   6. Bring the water in the stock pot to a boil and then reduce the heat to a low simmer.
   7. Allow the stock to slowly simmer for 6 hours, skimming away any of the residual impurities that come to the surface with a fine mesh skimmer. Compost the impurities or discard.
   8. After 6 hours, strain the stock through a fine mesh strainer into a storage container. Discard the mire poix. If desired, save the chicken bones to make a remouillage (a second wetting of the bones).
   9. Allow the stock to cool down under refrigeration, optimally with a frozen ice wand in the storage container.
   10. When the stock has fully cooled under refrigeration and has congealed, remove the fat cap at the top of the stock’s surface. This will make your broth more pure when it’s reheated. Save the chicken fat for additional recipes.

   For the Chicken Salt

   1. Carefully remove the skins off the rotisserie chicken and place each piece flat on a piece of parchment with the surface of the skin facing down.
   2. Using a paring knife, scrape away any residual fat that is attached to the skin and discard.
   3. In a small sauce pot, add the chicken stock and the chicken skins. Gently simmer the skins until the liquid has reduced by half.
   4. Strain the skins through a mesh strainer, reserving the skins and the fortified stock separately.
   5. Place the skins on a sheet tray lined with parchment paper or on a silicone mat and place in an oven set to 155 degrees F. Bake until the skins are completely crisp and caramelized.
   6. Remove from the oven and place on a half sheet tray lined with paper towel to catch any residual moisture.
   7. Once cool, dry and crisp to the touch, add to a food processor and pulse the skins with the salt until they become very fine granules.
   8. Add to a mixing bowl with the mushroom powder, onion and garlic powders.
   9. Pan toast the peppercorns (black, green, pink, white). Once cool add to the mixing bowl and whisk until all the ingredients are completely incorporated.
   10. Store in an airtight container in your pantry and away from direct sunlight.

   For the Jasmine Rice

   1. Boil the water, oil, salt and pepper together.
   2. Stir in the rice. Reduce the heat to low and cover the pot, allowing the rice to simmer for 10 minutes.
   3. Fork the rice to fluff, remove from the pot and reserve for additional recipe needs

   For the Six Minute Egg

   1. Heat the water in a medium sized pot and bring to a boil.
   2. Create an ice water bath in a large bowl and reserve.
   3. Lower the eggs in the boiling water carefully with a large slotted serving spoon.
   4. Boil the eggs for 6 minutes exactly and time it with the stopwatch on your phone!
   5. Remove the eggs with the slotted spoon and add them directly to the ice water bath to shock and stop them from cooking.
   6. Tap the eggs with the back of a spoon on all sides of the eggs to gently crack the shell.
   7. Peel the eggs, starting with the lobe end that has the larger air pocket. This will make it easier to peel.
   8. Reserve the eggs for additional recipe needs.

   For the Rotisserie Chicken Congee

   1. Heat a large pot on the stove with the oil.
   2. Sweat the garlic and ginger quickly.
   3. Stir in the water and the cooked rice.
   4. Boil the rice until it breaks down into a porridge consistency, stirring frequently (30 minutes) .
   5. Season with the vinegar, sugar and chicken salt. Stir in.
   6. Reserve for service.