Breast and Braised Leg of „Bruderhahn“

For 4 persons

Chicken
1 whole Bruder Hahn/ male chicken of dual purpose breed
600 g duck or chicken fat

Mushroom
200 g same size Shitake
100 ml sesame oil
4 g salt
Pinch of pepper 

Sauce gribiche
2 hard boiled eggs (10 minutes)
100 g of roughly chopped parsley
100 g roughly chopped chervil
150 ml olive oil
50 ml apple vinegar
3 Tablespoons of caper
150 g pickled cucumber/gherkin

Cut off the breast filet and the legs. Remain the bones in the legs.

Preheat the oven to 200 degrees celsius.

Heat up the chicken/duck fat up to 120 degrees celsius. Put the legs in a small pan/pot and put the hot fat on top. Now put the pan in the oven and reduce heat after 20 minutes to 130 degrees. Cook until soft. This can take up to between 6 and 10 hours. 

Put the breast filet in a vacuum bag with 100 ml of olive oil. Cook it sous vide with 65 degrees celsius for about 4 hours.

Use the bones for a broth and the wings for some snacks the next day. Take care to precook the wings, as they need a good amount of time to get tender. Remember this is a dual purpose chicken, and it lived a life.

Put all the ingredients for the mushrooms in a vacuum bag and steam it/sous vide it for 25 minutes at 75 degrees celsius. You can prepare this one the day before, as it is served as a cold garnish.

For the sauce gribiche, put all ingredients together in a blender/thermomix and blent it up for about 10 seconds.

Remove the chicken legs from the fat when tender, carefully remove the bones and cut each leg in half.

Also remove the breasts from the bag and cut it in half.

Serve the chicken with some mushrooms and sauce gribiche.