Presented by Mike Ditchfield Chef Instructor, Pennsylvania College of Technology
- 12 pousson OR 6 game hens
- 11/2 lb. shiitake mushrooms, sliced, stems removed
- 4 oz. truffles, sliced thinly
- 1 oz. shallots
- 2 oz. white wine
- 2 T. thyme
- 2 T. parsley
- butter to sauté
Sauté shiitake mushrooms in clarified butter. Add shallots, then deglaze with white wine.
Add fresh herbs and sprinkle in truffles. Season to taste with salt and pepper. Cool.
Divide mixture into 12 equal portions.
Slide mixture under the skin of the chickens, then pan fry or deep fry chickens. Chickens may need to be finished in an oven.
Serve with Macaroni and Cheese.
Original Recipe Yield: