Top Chef Recipes: Chicken Soup Noodle

Top Recipes from the Most Recent Loser on Top Chef. More Top Chef Recipes.

With no Top Chef exit interviews you’d be forgiven for thinking that ES has given up on the show this season. Well, you’re wrong, instead of asking the chefs the same old questions we asked for a recipe. So, with Top Chef Texas well under way we’re starting off with Richie Farina of Moto Restaurant in Chicago, who was the second chef to pack his knives. Keep an eye out as each week we’ll be posting a recipe from that week’s exiting chef.

This recipe reads more like a science experiment — maltodextrin anyone? Plus, to make it even more complicated, Richie gave us the recipe in metric, I’ve converted the measurements so it should give you an idea of volume – it had me stumped and I’m British!

Chicken Soup Noodle

Chicken Pasta

150g (5.3 oz) all-purpose flour

60g (2.1 oz) freeze dried chicken flour

1T EVOO

6 egg yolks

1 egg

In a bowl combine the dry ingredients, mix and create a well in the center. Pour in all of the eggs and EVOO, work in to the dry ingredients and knead until the dough starts to come together. Roll out and feed through a pasta machine on the 1st setting, cut about 1/2″ width noodles.

Mirepoix Puree

2 carrots

1/2 onion

3 celery stalks

1/2lb butter

1/2 cup water

Salt

Dice the vegetables and steam until tender, in a food processor puree with the butter and water. Add salt to taste.

Chicken Fat

100g (3.5 oz) rendered chicken fat

100g  (3.5 oz) tapioca maltodextrin

Salt

Place the tapioca maltodextrin on a food processor and a pinch of salt, start the processor and slowly pour in the rendered chicken fat.

Chicken Skin Chip

100g (3.5 oz) chicken skin

Scrape all of the fat off of the inside of the skin, season with salt and lay flat on a silpat, place another silpat on top and bake in the oven at 325f for 12 minutes.

Chicken Sauce

100g (3.5 oz) chicken stock

20g  (.7 oz) butter

salt

Bring stock to boil, add butter and let it emulsify. Season with salt.

Assembly

Boil pasta, once cooked add to the chicken sauce. Place a circle of the mirepoix puree on a plate. Place pasta on top and sprinkle with the chicken fat. Top with the chicken crisp and serve.

(Photo: Bravo TV)