Crispy Chicken Skin, Mushroom Purée, and Dried Cherry Paired with SIMI Pinot Noir
As Seen at the 2013 Austin Food & Wine Festival
Preheat oven to 325F. Lay chicken skin flat on a flat sheet tray and place in freezer to firm the skin slightly. Take out of freezer and scrap any fat or meat off the skin. Place parchment paper on sheet tray and lay skin flat on flat sheet tray. Place another piece of parchment paper on top and cover with another flat sheet tray. Place ovenproof weights on top and bake for approx. 1 ½ hrs. Best to take out of oven at this point and cut to 1”x3”after the skin begins to crisp a little and then put back in oven till crisp.
2# hen of the woods mushrooms Olive oil
Slightly break up the mushroom and toss with olive oil and salt and pepper. Roast in oven at 325F. till golden brown. Remove from oven and place in a vitaprep. Begin pureeing the mushrooms while drizzling olive oil in to create a smooth texture. Make sure not to put too much oil in mushroom mix, just enough make smooth. Taste and season again.
½ # young ginger
2# kosher salt
Clean all skin off of ginger. Slice into thin slices and place into food dehydrator till completely dried. Place dried ginger into Vita prep and pulverize into a powder. Mix ginger with salt.
Dried Sour Cherry
Cut into small pieces
Pipe little dots randomly across the crispy skin. Place dry cherry pieces close to mushroom. Sprinkle ginger salt and the place celery randomly as well.