Piecemeal “Chicken Noodle Soup”
We're breaking down the ingredients behind this innovative take on a comforting classic.
Liberty Street Bistro is notable for a number of reasons (amazing food and drink, Chef/owner Michael Kelly’s culinary expertise, and some recent cookery for the James Beard Foundation, to name a few), but the Newburgh spot’s “Chicken Noodle Soup” entree has proved especially attention-grabbing. The dish is composed of chicken breast, culurgiones, pickled crosnes, confit royal trumpet mushrooms, and consomme, which sounds pretty intimidating, but “makes so much sense on the palate,” says Kelly. “The techniques to get here are somewhat complex, but the finished flavors and textures are familiar. I think if I blindfolded someone and fed them this, they would know it was chicken noodle soup.”
“This is the simplest part. The breast is lightly brined
in lemon, thyme, and garlic. It’s then air-dried and
pan roasted to order."
“Basically ravioli’s big brother. They are typical of
Sardinia and found most often in soups. You can
fill them with just about anything. Currently, we
fill ours with wild mushroom duxelle.”
“Also known as Japanese artichokes. I would say
they are almost like a very dense jicama. It’s their
texture that is most appealing. We pickle them to
contrast with the rich consomme.”
Confit Royal Trumpet Mushrooms
“Confit is the process of cooking something in its own
fat. Obviously, mushrooms don’t have fat, so instead
we use a combination of chicken fat, butter, and herbs.
We then cook the mushrooms like this for an hour,
remove them from the fat, and finally sear them
for the completed dish.”
Liberty Street Bistro
97 Liberty St, Newburgh