Chicken

1. Combine water, salt, sugar, sachet, halved lemons, and garlic into a brine. Pour over chicken. Refrigerate for 12 hours.
2. Remove from brine, place uncovered on tray. Refrigerate for 12 hours.
3. Oil sheet tray with duck fat. Break down chicken into 2 breasts, 2 legs, 2 thighs. Place chicken pieces on the prepared tray. Roast at 450 degrees for 20–30 minutes until skin is very crisp.
4. Add 2 oz duck fat to a very hot skillet. Add cleaned Maitakes (reserve trimmings for stock). Cook until golden brown and edges begin to crisp.
5. Add Marsala (careful as this will create a flame). Let the flame burn off the alcohol. Reduce the liquid until it begins to become viscous. Add demi-glace, reduce to nappe.
6. Remove chicken from the oven, allow to rest on a cooling rack for 5 min. Transfer to a plate, pour sauce and mushrooms over it. Garnish with olive oil and fines herbes.

Demi-Glace – Glace de Viande

1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.