Chicken skin Arkiv - Page 2 of 2

Chicken Salad with Crispy Chicken Skin

This is my take on how you can elevate the fantastic Danish classic chicken salad and make it even better. The meat is prepared using the sous vide technique, and the dressing includes homemade mayonnaise. This is my take on how to elevate the fantastic Danish classic chicken salad and make it even better.

Ballotine with haddock and langoustine stuffing wrapped in chicken skin

This is a demanding show-off dish that requires a lot of techniques and equipment: Sous vide, siphon, and molecular gastronomy chemistry. We guarantee you that it is worth the effort. It tastes phenomenal. This dish requires a lot of equipment and techniques: Siphon, Sous vide, transglutaminase (meat glue), and ballotine. Served with cauliflower foam

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