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Smoked Chicken with Slow Poached Egg

Smoked Chicken with Slow Poached Egg

----- INGREDIENTS -----
  • 10 ea. Smoked Chicken
  • Brussels Sprout Leaves
  • Caramelized Onion
  • Gold Medal Corn Muffin
  • Vegetable Oil
  • 1 Tbsp. Butter, softened
  • 1 cup Sugar
  • Salt
  • White Pepper
  • White Vinegar
  • Water Immersion Circulator
  • 2 ea. Downeast Cranberry Cider
  • Ring Mold – Md. Sized
----- PREPARATION -----

For the Smoked Chicken:

  1. Light the Charcoal in a large outdoor grill.
  2. Once the flames subside and the charcoal is evenly lit, place the soaked wood chips in a half hotel pan, directly on top of the coals.
  3. Rub chicken legs generously with Tavern BBQ Spice Rub (separate recipe).
  4. When the wood begins to smoke, place the chicken legs on the grill and close the lid. The temperature should rest around 250-300 degrees Fahrenheit.
  5. After about 45 minutes, turn the legs and let them cook for another hour. Additional wood chips may be needed.
  6. Remove the legs from the grill and place in a 4-inch deep half hotel pan and wrap the pan entirely in plastic at least 4 times and then in heavy duty aluminum foil at least 2 times, then place in an oven at 350 degrees for another hour.
  7. Remove from the oven and unwrap the pan. Allow the chicken to cool to the touch, then separate the meat from the bone and discard the skin and bone and reserve for later use.

For the Brussels Leaves:

  1. When cleaning Brussels Sprouts for another purpose, save the leaves that fall off which is usually fairly substantial.

For the Caramelized Onions:

  1. Julienne 3 large Spanish onions. Heat a large skillet and put about 3 oz. of vegetable oil and then the onions.
  2. Stir continuously until caramelized, then reserve for later use.

For the Gold Medal Corn Muffin:

  1. Follow the instructions on the box for the half batch.
  2. Allow the sheet pan of corn muffin to cool, then cut into ½ in cubes and reserve for further use.

For the Slow Poached Egg:

  1. Heat 3 gallons of water until just before a simmer.
  2. Using a precision immersion circulator, set the temperature to 62.7 degrees Celsius.
  3. Gently place 10 eggs in the water and cook for 20 to 24 minutes. Crack one egg at the 20-minute mark to test the doneness.
  4. When the whites are coagulated and the yolk is still runny, transfer the eggs to an ice bath.

For the Downeast Cranberry Cider Gastrique:

  1. Combine sugar and cider and reduce by 75% until thick enough to drizzle on a plate and it stands.

For the Plate Up:

  1. Gather all ingredients.
  2. In a small pot, bring water, vinegar and salt to a gentle simmer.
  3. Heat a sauté pan with enough oil to coat the bottom of the pan.
  4. Sauté the Brussels sprouts leaves, then add the chicken, onions and corn muffin. Season with salt and white pepper, then fold in softened butter.
  5. While sautéing everything, crack your eggs into the water to warm them up. Do not overcook.
  6. Place a medium-sized ring mold on the plate and fill with the sauté mix, packing firmly. Remove the ring mold and place an egg on top with a slotted spoon, then drizzle dish with gastric.
  • Restaurant Name: The Tavern on Broadway
  • Division: Boston/New Bedford
  • Category: Appetizers