Pressure-cooker chicken consomme with passatelli, sous vide breast and infused schmaltz (level 10)

Thinly slice the vegetables on a mandolin for maximum extraction.

Snip out the chicken's spine, break the dark meat and bones into small pieces and reserve the breasts.

Render the skin in the pressure cooker, then sweat about half the vegetables in the fat to pick up a little colour.

Add the chicken and water, pressure cook 75 minutes and let the steam release naturally, so the broth does not cloud.

Cut the bread into one-inch pieces, spread on a rimmed baking sheet and dry at 200F for about two hours.

Grind the dried bread in a food processor and pass through a fine mesh sieve.

Freeze the stock into ice cubes and let them melt in a coffee filter to get a clear consomme; keep the gelatinous residue as chicken demi.

Vacuum seal the chicken breasts and sous vide at 140F for one to one and a half hours.

Combine breadcrumbs and semolina in equal parts with a pinch of salt and about 100 g grated Parmigiano; make a well, beat in the eggs and work into a dry, sandy dough, adding flour until short and almost crumbly.

Extrude the dough onto a bed of semolina.

Dice carrot, celery, parsnip and turnip into quarter-inch cubes; blanch one to three minutes until just soft and shock in an ice bath.

Heat about a cup of schmaltz with Vietnamese cinnamon, one star anise, saffron, one clove, a few cardamom pods and coriander seed to a bare simmer over very low heat, no more than five minutes; add a little sesame oil.

Spread the chicken demi in an even layer in a non-stick pan, chill, and cut into small triangles and squares.

Bring the consomme to a boil with chopped chives, lemon peel, lemongrass, parsley, chervil, ginger and a couple of white peppercorns, then let it steep.

Arrange the demi cutouts, vegetables and same-size cubes of chicken breast in the bowl, dill on each chicken cube.

Cook the pasta about 45 seconds, drain, toss with a little butter and arrange with tweezers.

Strain the infused consomme and pour it carefully over; drizzle with the infused schmaltz and finish with flaky salt and freshly ground pepper.