Glass-Domed Chicken with Garlic Cream & Herb Capsule recipes

## 1. The Herb Capsule (Liquid Spherification)

*To create a "capsule" that bursts with fresh herb oil.*

* **The Herb Oil:** Blanch 1 cup parsley and 1/2 cup chives in boiling water for 10 seconds, then shock in ice. Blend with 1/2 cup neutral oil and strain through a coffee filter.

* **The Sphere:** * Mix 2g **Sodium Alginate** into your herb oil.

* Prepare a bath of 5g **Calcium Lactate** in 1L of water.

* Use a syringe to drop small "pearls" of the herb oil into the calcium bath. Let sit for 2 minutes, then rinse in plain water.

* **Alternative (Non-Molecular):** Use a high-quality herb-infused oil and place it inside a small, hollowed-out blanched shallot bulb.

## 2. The Garlic Cream Base

*A silky, aerated sauce.*

* **Ingredients:** 1 head roasted garlic (squeezed out), 1 cup heavy cream, 1/4 cup chicken stock, salt, white pepper.

* **Method:** Simmer the roasted garlic with cream and stock for 10 minutes. Blend until perfectly smooth. For a true "fine dining" texture, pour into a **whipping siphon** (ISI) charged with one $N_2O$ cartridge to create a warm garlic foam.

## 3. The "Glass-Domed" Chicken

*Gentle cooking followed by a smoke infusion.*

* **The Chicken:** Use a **chicken supreme** (breast with wing bone attached). Sous-vide at $65^\circ\text{C}$ ($149^\circ\text{F}$) for 1.5 hours, then sear the skin until glass-shatter crisp.

* **The Dome:** You will need a glass cloche and a handheld food smoker (like a Smoking Gun).

* **The Wood:** Use **Applewood** or **Hickory** chips for a sweet, subtle smoke that doesn't overpower the garlic.

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## The "Plating Art" Sequence

1. **The Canvas:** Use a deep, wide-rimmed bowl.

2. **The Foundation:** Dispense a pool of the **Garlic Cream foam** in the center.

3. **The Protein:** Place the crisp-skinned chicken atop the foam.

4. **The Capsule:** Carefully nestle 3–5 **Herb Capsules** around the chicken so they sit on the cream.

5. **The Reveal:** Place the glass dome over the dish. Insert the smoker hose under the edge and fill the dome with thick white smoke.

6. **The Service:** Carry the dish to the table. Lift the dome in front of the guest to release the aroma of woodsmoke and herbs.

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### Chef's Note

The "capsule" is designed to be eaten in the same bite as the chicken and cream. When the guest cuts into the dish, the herb oil should spill out, marbling the white garlic cream with vibrant green streaks.