Brown Butter Chicken Jus with Citrus and Greens
This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus. Redzepi doesn’t serve much meat at Noma; instead, he uses tricks like turning a richly flavored chicken jus into a sauce for the salad.More Warm Winter Salads
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The brown butter chicken jus can be refrigerated overnight. Reheat gently.
The flavors in this dish are quite complex: deep and rich, but also bright and citrusy. Serve it with a crisp, steely Italian white wine, like Verdicchio, that won’t interfere with the layers of flavor.