Forcello cockerel from the Tetraonide family

Name: Forcello cockerel from the Tetraonide family
Ingredients: 1 cockerel; 5 g of flowers; 200 g of water; 125 g of solid agar; 1 g of powdered agar; Pearls of cooked turnip made with 3 steamed turnips, mashed and moulded; Chop 1 g of vegetable carbon (toasted and ground onion) with the scraps; Dried porcini mushroom powder; Juniper powder; Juniper oil; Salt; 500 g of flour; 200 g of grated Grana; 250 g of butter; 1 egg yolk; 1 whole egg; 10 g of salt; 50 g of corn starch; 100 g of soft plain flour; Mineral water and ice; 10 g of liver paté (the cockerel's liver, blended or finely chopped with a knife); 5 g of pine lichen powder and crumbs; 1 l of peanut oil for frying; Charcoal; Wood coal, pine cones and Scots pine; Heather and calendula flowers; Cooked turnip pearls; Raw turnip chips; Virtual blueberry sprouts (radish shoots)

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For the cockerel Pluck, clean and divide the cockerel into fillet, breast with wing, thigh and drumstick. For the heather gel Infuse the flowers in the water. When ready, add the powdered agar and...

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Ingredients

1 cockerel
5 g of flowers
200 g of water
125 g of solid agar
1 g of powdered agar
Pearls of cooked turnip made with 3 steamed turnips, mashed and moulded
Chop 1 g of vegetable carbon (toasted and ground onion) with the scraps
Dried porcini mushroom powder
Juniper powder
Juniper oil
Salt
500 g of flour
200 g of grated Grana
250 g of butter
1 egg yolk
1 whole egg
10 g of salt
50 g of corn starch
100 g of soft plain flour
Mineral water and ice
10 g of liver paté (the cockerel's liver, blended or finely chopped with a knife)
5 g of pine lichen powder and crumbs
1 l of peanut oil for frying
Charcoal
Wood coal, pine cones and Scots pine
Heather and calendula flowers
Cooked turnip pearls
Raw turnip chips
Virtual blueberry sprouts (radish shoots)