#soundon 🔊 Chicken Mousseline inside a potato cylinder.

I’ll be honest that I’ve never made this before so I knew this was going to be a challenge. I also didn’t know how I was going to make a potato cylinder until I saw pastry cutters the exact size that I needed. I reserved the potato core and after cooking both slowly in chicken broth, I transferred them to cast iron pan and browned the potato further which actually helped it keep its form better for when I piped the chicken mousse into the center. It was cooked at 170°C For 10 minutes - hence Its dome shape from expanding, but thats ok for plating up 😏

The inspiration came from the fried chicken skin that I made but didn’t have enough to snack on, and decided this needed to be a garnish to a chicken dish tomorrow!

With each passing day, I look to elevating chicken dishes much like elevating love for Bae. How else to establish growth if your love doesn’t reflect your devotion over time? Bae is the winner of this chicken dinner. Let’s make sure my love letter tonight is reflecting on that plate! 💜🔐

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