Bobby Shorts Carlyle Chicken Hash

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes.

3. 3

   Let cool.

4. 4

   Remove the skin and meat from the bones.

5. 5

   Cut the breast meat into cubes.

6. 6

   Shred the thigh and leg meat and, if feeling very uptown, reserve for another use.

7. 7

   Otherwise, use along with breast meat.

8. 8

   In a large saucepan, reduce the sherry by half over high heat.

9. 9

   Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.

10. 10

    Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer.

11. 11

    Season to taste with salt and pepper.

12. 12

    Serve hot with toast points.

* Per serving · 4 servings · Values may vary.

No additional tips available.