Chicken Noodles Soup
150g (5.3 oz) all-purpose flour
60g (2.1 oz) freeze dried chicken flour
6 egg yolks
In a bowl combine the dry ingredients, mix and create a well in the center. Pour in all of the eggs and EVOO, work in to the dry ingredients and knead until the dough starts to come together. Roll out and feed through a pasta machine on the 1st setting, cut about 1/2? width noodles.
3 celery stalks
1/2 cup water
Dice the vegetables and steam until tender, in a food processor puree with the butter and water. Add salt to taste.
100g (3.5 oz) rendered chicken fat
100g (3.5 oz) tapioca maltodextrin
Place the tapioca maltodextrin on a food processor and a pinch of salt, start the processor and slowly pour in the rendered chicken fat.
Chicken Skin Chip
100g (3.5 oz) chicken skin
Scrape all of the fat off of the inside of the skin, season with salt and lay flat on a silpat, place another silpat on top and bake in the oven at 325f for 12 minutes.
100g (3.5 oz) chicken stock
20g (.7 oz) butter
Bring stock to boil, add butter and let it emulsify. Season with salt.
Boil pasta, once cooked add to the chicken sauce. Place a circle of the mirepoix puree on a plate. Place pasta on top and sprinkle with the chicken fat. Top with the chicken crisp and serve.