I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus.
While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.
Appreciate the kind words! It’s so interesting to me the impact that plating has on the appeal of a dish. We really do eat with our eyes, haha.
Oh it’s absolutely crazy. I’ve found that just switching to me plating dishes for guests/family instead of letting them just pile on and playe increases their ratings and favorability of the dish noticeably, even when i use the same exact recipes.