Bobby Short’s Carlyle Chicken Hash

Recipe from James Sakatos

Adapted by Sam Sifton

Bobby Short’s Carlyle Chicken Hash
Zachary Zavislak for The New York Times
Total Time
About 2 hours 15 minutes
Rating
4(224)
Comments
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This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds: foie gras and truffles. (We’ll cheat and use foie gras mousse and a dash of fake truffle oil.) It must have pleased the man whose name sits above it on the menu at the Café Carlyle: Bobby Short, the elegant saloon singer and pianist who did more than 35 years in the room. You can imagine him eating a plate of it, wiping his lips carefully with a starched and heavy napkin, then heading off into the dark night to work. As the lyric tells us, it’s a make-believe ballroom, let’s dance. —Sam Sifton

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Ingredients

Yield:4 servings
  • One 3-to-4-pound kosher chicken
  • Salt
  • freshly ground black pepper
  • ¼cup medium-dry sherry
  • 1cup heavy cream
  • ½cup low-sodium chicken broth
  • ½teaspoon truffle oil (optional)
  • 4ounces duck-liver mousse (optional)
  • Slices of white bread, toasted, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

865 calories; 65 grams fat; 26 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 59 grams protein; 1234 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 325 degrees. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes. Let cool. Remove the skin and meat from the bones. Cut the breast meat into cubes. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use. Otherwise, use along with breast meat.

  2. Step 2

    In a large saucepan, reduce the sherry by half over high heat. Add the cream, chicken broth and truffle oil, if using, and boil over high heat, stirring constantly, to reduce by half again, about 10 minutes.

  3. Step 3

    Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer. Season to taste with salt and pepper. Serve hot with toast points.

Ratings

4 out of 5
224 user ratings
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Comments

Jessica

This is a tasty recipe, except the truffle flavor doesn't really come through, so I am not sure if it is worth adding. It is plenty rich enough without it.

Eileen O'Connor

Might it be even more delish with some chopped and well-sautéed mushrooms?

S.

DON'T boil the truffle oil, the aroma will dissipate. Swirl it in after the simmer and just before serving.

TGP Italy

We served this on Boxing Day this year. Instead of a roast chicken, we used breast meat marinated in buttermilk and salt and cooked in advance sous vide. We left off the truffle oil, but since it was a holiday, we splurged on an Alba truffle instead. We served the hash over long grain rice cooked in chicken broth with the white truffle abundantly shaved on the top. The dish was delicious and very "uptown." Our only quibble: next time, we will add some finely chopped parsley to keep it from being

Go all the way!

Sam, thank you for the recipe. Made this twice. First time, followed your recipe exactly. Really good, but even with pricey Whole Foods truffle oil, not a lot of the earthy depth. Second time, swapped out oil for a jar of black truffle slices. Here's what I used. https://www.amazon.com/dp/B007V97OT8?ref=ppx_yo2ov_dt_b_product_details&th=1 Oh, yeah. Even with the truffles, duck mousse and chicken, groceries came in at $35 for a truly splendid dinner.

DaniH

I used Truffle salt which worked well. Also used a Costco chicken. This is such a decadent dish. A little goes a long way. Next time I might go slumming & add celery for added texture.

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Credits

Recipe adapted from James Sakatos of the Café Carlyle

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