Utilization: Learning how to use everything you can from one ingredient will put you above the rest. When you create harmonious combinations of flavors from different parts of one ingredient in one dish…. You create symmetry and a story behind the dish. Here is a three-day brined and roasted chicken leg and thigh. I used the carcus, wings, giblets and and heart to make a rich stock that I used for the risotto and the jus that came from the bird after it was roasted was incorporated into the sauce. The brine was a sugar-salt solution with black peppercorns, bay leaf, crushed garlic, minced ginger, crushed red pepper, grains of paradise, coriander seed, cinnamon stick, fresh rosemary, oregano, and thyme and star anise. After the bird brined I rubbed it off of the brine, I stuffed it with granny smith apple, orange, lime, onion, rosemary and more thyme and then I made a wet rub of bacon fat, lime zest, granulated garlic, crushed red pepper, salt and pepper and rubbed it allllllllll over. Then, I twined the chicken. I roasted the bird at 375 to give it a nice crunchy outside and I basted it every 15 minutes to make sure it was really moist. I can’t explain to you how amazing this bird is…. It is worth all the extra work!! Like I said! Save the roasting liquid…….. The sauce on the plate is simple…. Chicken jus from the pan, white wine, fresh drip coffee and lemon juice reduced down to 1/10th, strained and finished with butter to give it that gloss. The risotto is very basic. Mirepoiux, garlic, thyme, arborio rice sauteed together with some white wine and chicken stock. Finish this with butter and whatever seasoning you’d like….. Make sure to take your time and let your risotto simmer for a long period of time, covered, and you will get something really creamy. The portabello’s were cleaned and I marinated it with white wine vinegar, salt and pepper, and roasted it…. I finished it with a little truffle oil and salt and pepper at the end….. that’s the base. Finished with fresh thyme to wrap it all together.