Our version of chicken a la catalana

For the roast sauce with blueberries, roast the carcasses in the oven until golden brown. On the other hand, prepare a stir-fry with the onions and the grated ripe tomatoes. When it is well concentrated and caramelized, add the blueberries and a drizzle of red wine DO Costers del Segre and let it reduce.

Add the roasted carcasses and cover with chicken stock. Simmer for approximately 2 hours to allow the bones to release all their flavor. Strain, blend and bind the sauce with a little butter to obtain a slightly thick texture. Set aside.

For the chicken stuffing, make a very concentrated stir-fry with the onions and mushrooms. If necessary, add a dash of wine to prevent sticking. When well browned, add the truffle and set aside.

In a large bowl, mix the minced meats with the bacon. Add the stir-fry, the fresh foie gras, the cranberries, the pistachios, the spices and the brandy. Knead well until a homogeneous mixture is obtained. Form rolls with transparent paper, making sure there is no air inside. Vacuum pack.

For cooking, bake the rolls at 68 °C for 16 hours. Once cooked, open the bags and recover the juices. Add them to the reserved sauce to enhance the flavor.

To plate, cut the rolls into slices about 5 cm thick. Gently heat the slices in the oven and serve with the hot sauce on top.