Corn-Fed Baby Chicken with Savoy Cabbage & Périgord Truffle
This elegant dish by Chef Matthias Brenner brings together classical French technique and Bavarian-Alpine influences, showcasing corn-fed baby chicken in both crispy and confit preparations.
Ingredients · Servings 2
- 2 corn-fed baby chickens
- 2 tbsp brown butter
- 2 sprigs thyme
- 1 clove of garlic
- zest of 1/2 lemon
- salt & pepper
- 1 corn-fed chicken breast (skin removed)
- 150 ml heavy cream
- 1 splash white brandy
- 1 small carrot (finely diced)
- 1 celery stalk (finely diced)
- ½ leek (finely diced)
- 20 g fresh Périgord truffle ((finely chopped trimmings))
- 1 head of savoy cabbage
- Chicken bones (from the carcasses)
- 1 carrot
- 1 celery stalk
- ½ leek (roughly chopped)
- 10 g fresh Périgord truffle
- 500 ml poultry stock
- 50 ml Noilly Prat
- Splash of sherry
- thyme & rosemary
- 2 shallots
- 1 tbsp truffle paste
- 1 tbsp tomato paste
- butter
- 10 g Périgord truffle ((thinly sliced))
- Fresh chives ((finely chopped))
- Salt & pepper
Method · 2 h 50 min
- Remove the breasts and legs from the chickens.
- Vacuum-seal the legs with brown butter, thyme, garlic, lemon zest, salt, and pepper. Confit in a steam oven at 65°C (150°F) for about 2 hours, then chill in ice water.
- After cooling, remove the thigh bone with a gentle twisting motion.
- Finely dice the corn-fed chicken breast and blend it with the heavy cream, salt, pepper, and a splash of white brandy until smooth.
- Cut the root vegetables into fine brunoise, sauté lightly, drain, cool, and fold into the farce.
- Brush the truffle clean: reserve fine slices for garnish, finely chop the trimmings, and mix them into the farce.
- Blanch the entire head of savoy cabbage, then gently peel off the outer leaves.
- Place the leaves between two kitchen towels and roll them flat with a rolling pin.
- Line portion rings with the flattened cabbage leaves and pipe in the poultry farce.
- Fold over with additional cabbage leaves.
- Vacuum-seal the cabbage–poultry discs in the ring and steam at 85 °C/ 185°F for about 12 minutes.
- Roast the chicken bones with the chopped vegetables until well browned.
- Deglaze with tomato paste, Noilly Prat and a splash of sherry, then add the poultry stock and herbs.
- Reduce until glossy and full-bodied.
- Finish with truffle juice, chopped truffle, and a little truffle paste.
- Sear the breasts skin-side down until crisp and golden. Season, flip briefly, then baste with cold butter, thyme, garlic, and rosemary.
- Optional: Finish the confit legs
- Lightly flame the confit legs with a blowtorch for extra crispness and aroma. Finish the garnish with nicely chopped fresh chives and ground pepper
- Place half of a savoy cabbage–poultry disc on the plate and finish with brown butter and a pinch of sea salt.
- Arrange one or two chicken breasts alongside.
- Garnish generously with freshly shaved Périgord truffle.
- Add the (optionally flamed) chicken leg.
- Spoon over the rich poultry–truffle jus.
- To Add: Trimmings of savoy cabbage cut into Julienne and marinate as a salad and place it under the chicken breast
- Enjoy your meal!
Finished with a deeply reduced poultry jus and generous shavings of Périgord truffle, the dish highlights the importance of high-quality, seasonal ingredients. It’s a sophisticated yet grounded plate that reflects Brenner’s philosophy: elevating regional flavors through precision, restraint, and modern culinary craftsmanship.
Chicken & Confit Legs
Poultry Farce
Savoy Cabbage
Poultry Jus
1 carrot, 1 celery stalk, ½ leek (roughly chopped)
Finishing & Garnish
Prepare the Chicken
Make the Poultry Farce
Prepare the Savoy Cabbage
Make the Poultry Jus