Bobby Shorts Carlyle Chicken Hash

• One 3-to-4-pound kosher chicken
• Salt
• freshly ground black pepper
• 1/4 cup medium-dry sherry
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon truffle oil (optional)
• 4 ounces duck-liver mousse (optional)
• Slices of white bread, toasted, for serving

1. Preheat the oven to 325 degrees.
2. Season the chicken with salt and pepper and roast until its juices run clear, 60 to 70 minutes.
3. Let cool.
4. Remove the skin and meat from the bones.
5. Cut the breast meat into cubes.
6. Shred the thigh and leg meat and, if feeling very uptown, reserve for another use.
7. Otherwise, use along with breast meat.
8. In a large saucepan, reduce the sherry by half over high heat.
9. 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.
10. Add the chicken meat and blobs of the duck-liver mousse, if using, to the reduction and bring to a light simmer.
11. Season to taste with salt and pepper.
12. Serve hot with toast points.

chicken, salt, freshly ground black pepper, sherry, heavy cream, chicken broth, truffle oil, mousse, white bread

Taken from cooking.nytimes.com/recipes/1012882 (may not work)