Chef: Louis Maldonado

Bouillon, Crispy Chicken Skin, Roasted Vegetables, and Olive Oil Poached Egg Yolk


Chicken Bouillon:
Chicken bones
2 springs of thyme
½ head of garlic
2 shallots, chopped
2 qt. chicken stock
3 tbsp. clam juice

Poached Egg
2 c. olive oil
2 egg yolks

Pork and Roasted Vegetables
6 mushrooms
6 1/4 radishes
2 baby carrots
3 leaves of red cabbage
1 pc. pork skin

Pickled Onions
1 c. red wine vinegar
1 c. sugar
6 pearl onions, peeled and halved


Chicken Bouillon
  1. In a 9' saucepan add a layer of oil.
  2. Add shallots, garlic and thyme then roast vegetables until caramelized.
  3. Drawn oil from pan and deglaze with 1 cup of chicken stock.
  4. Reduce by 60 percent and add another cup of chicken stock.
  5. Conjure until all chicken stock has been added and reduce by half.
  6. Strain and add clam juice.
Pork and Roasted Vegetables
  1. Scrape chicken skin and cook at 250 degrees for 30 minutes between two ¼ c. pans.
  2. Remove skin and fry at 375 degrees for 2 minutes and season with salt.
  3. Season vegetables with salt. Place pork and strain over the vegetables.
  4. Roast in a wood oven for 15 minutes.
  5. In a saute pan, laddle 4 oz. of chicken bouillion.
  6. Add roasted baby carrots, asparagus, and cabbage then bring to a boil.
  7. Slowly simmer all ingredients till tender
Pickled Onions
  1. Bring vinegar and sugar to a boil.
  2. Once boiling, add onions and boil for an additional 3 minutes.
Poached Egg
  1. Bring oil up to 130 degrees.
  2. Add egg yolks and cook at 130 degrees for 6 minutes.
To Serve
  1. Toss all ingredients (including pickled onions) together.
  2. In a bowl add the cooked egg yolks.
  3. Place cabbage leafs down, cover with radishes and mushrooms.
  4. Sauce the chicken bouillon over the top.