Deep-fried whole chicken with caviar beurre blanc
Binging with Babish · ♥ 15.3K likes · 394.3K views · 8 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
Very carefully lower the whole chicken into oil heated to 375F; ladle out excess oil to avoid overflow.
- ½ whole small shallot
- ¼ cup white wine
- 2 tbsp white wine vinegar
Combine the minced shallot, white wine and white wine vinegar in a saucier; bring to a spirited simmer and reduce to about two tablespoons of liquid.
- 10 tbsp cold unsalted butter
Turn the heat to minimum and, whisking constantly, add the cold butter one tiny piece at a time, each fully incorporated before the next, until thick and glossy.
If it breaks and looks watery and oily, take it off the heat and whisk hard; failing that, whisk in a little splash of water to re-emulsify.
- kosher salt
- freshly ground white pepper
Season generously with kosher salt and white pepper; pass through a fine mesh sieve to remove the shallot.
If cold, rewarm over a pan of barely simmering water, keeping it moving and not leaving it long.
Slice the breast, keeping the crispy skin, and drown it in the caviar butter sauce.