Truffled Mac & Cheese with Fried Artichoke
5 – 6 pound whole chicken
2 large carrots, diced
2 large celery stalks, diced
10 oz fresh mushrooms
15 whole black peppercorns
2 roma tomatoes, roughly chopped
6 sprigs cilantro
1 chipotle pepper
2 cloves garlic
3 sprigs thyme
1 bay leaf
1 tsp kosher salt
1 artichoke heart, quartered, soaked in ¼ cup buttermilk
1 cup polenta
1 tbsp Chef Tim Love’s Wild Game Rub
Peanut oil for frying
Mac & Cheese:
1/3 cup orzo, cooked then lightly tossed with white truffle oil
1 oz heavy cream
2 oz chicken stock
2 tbsp manchego cheese, shredded
Kosher salt and cracked black pepper to taste
Chicken stock: Remove excess fat from chicken. Cut into into large pieces with a cleaver.
Place chicken and all other ingredients in a large stock pot and add enough cold water to cover ingredients. Bring to a slow boil
Decrease heat and simmer for at least 4 hours while skimming fat every half hour.
Strain stock through a fine sieve and, again, skim for any fat or impurities that rise to the top. Store in refrigerator for 3 days or freeze for up to 2 weeks.
Fried Artichoke: Mix together polenta and Game Rub. Remove artichoke from buttermilk and bread using polenta mixture.
Deep fry using peanut oil at a temperature of 380 degrees. Fry for approximately 3 minutes, or until golden brown
Mac & Cheese: Heat cream and chicken stock. Add orzo and cheese and cook for approximately 2 minutes until thick.
Season with salt and pepper, to taste. Top with fried artichoke, serve immediately & enjoy!