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1
Remove breasts from chickens, skin on, and include the first joint of the wing.
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2
(The legs will not be used.)
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3
Using a cleaver or heavy knife, hack the remaining carcasses into 1-inch pieces.
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4
Heat 1 tablespoon of butter in a saucepan over medium-heat until slightly brown.
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5
Add the pieces of chicken carcasses and cook, stirring, until well browned, about 10 minutes.
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6
Pour off all the fat.
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7
Lower heat to medium and add the celery, 1/2 cup of the onions, all the cubed carrots and the garlic.
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8
Cook, stirring, for 5 minutes.
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9
Add the wine.
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10
Then add the chicken broth, 1 cup water, bay leaf and 2 sprigs thyme (or 1 teaspoon dried).
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11
Bring to a boil, then reduce heat to low.
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12
Simmer uncovered for 45 minutes, occasionally skimming fat from the top.
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13
Strain.
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14
You should have about 1 3/4 cups of chicken broth.
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15
Set aside.
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16
(This broth can be made in advance and refrigerated.)
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17
In a pan, melt 1 tablespoon of butter over medium heat and add the remaining 1/2 cup of onions and the sugar.
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18
Cook the onions, stirring, until wilted, about 2 minutes.
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19
Add carrot rounds and chicken broth.
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20
Bring to a boil, reduce heat and simmer, covered, for about 10 minutes, or until al dente.
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21
Remove from heat and set aside, with cooking liquid.
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22
Preheat oven to 400 degrees.
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23
Salt and pepper the chicken breasts.
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24
In a large, ovenproof skillet melt 1 tablespoon butter and add the chicken breasts, skin side down.
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25
Cook over medium-high heat for about 5 minutes, or until well browned.
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26
Flip the chicken.
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27
Reduce heat to medium and cook for about 6 minutes more.
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28
Remove from heat and place in oven for about 6 more minutes, or until done.
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29
Remove the breasts from the skillet and keep warm.
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30
Add 1 tablespoon butter to the chicken pan juices and stir.
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31
In a small mixing bowl, make the lemon butter by combining 4 tablespoons of soft butter, lemon juice, leaves from 1 sprig thyme ( 1/2 teaspoon dried), lemon zest, salt and white pepper.
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32
Gently remove the carrot rounds and set aside, keeping them warm.
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33
Stir lemon butter into the cooking liquid from the carrots.
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34
Keep warm.
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35
Place the corn oil in a large pot.
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36
Heat to 340 degrees, or until it is just beginning to smoke.
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37
Place a handful of carrot threads in the hot oil.
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38
Cook for about 30 to 40 seconds.
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39
Remove with slotted spoon to paper towels.
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40
When the carrots are cool enough to handle, mold into a loose ball.
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41
Repeat with the rest of the carrots for a total of four balls.
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42
Divide the carrot rounds into the middle of 4 large warmed plates.
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43
Slice each chicken breast into 3 pieces, on a slight angle, and arrange the slices over the carrot rounds.
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44
The wing joint should be facing tip up.
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45
Ladle some of the chicken-pan juices over the chicken, and then some of the lemon-butter sauce.
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46
Place a deep-fried carrot ball on top of the chicken.
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47
Garnish all with parsley leaves and serve.
