Rooster in zinfandel

Name: Rooster in zinfandel
Ingredients: 1 rooster, approximately 2.5 kilograms (5.5 pounds), cleaned and eviscerated; Fleur de sel; 4 sprigs thyme, leaves removed from stems; 10 black peppercorns, crushed; 6 juniper berries, finely chopped; 250 grams (8 ounces) lightly smoked bacon, thinly sliced; 100 grams (scant 1/2 cup) Zinfandel or other full-bodied red wine; 2 (750-milliliter) bottles Zinfandel or other full-bodied red wine; 2 kilograms (4.5 pounds) chicken bones; 95 grams (scant 1/2 cup) grapeseed oil; 50 grams (31/2 tablespoons) butter; 250 grams (8 ounces) shallots; 1 head garlic, separated into cloves, skin on; 110 grams (1/2 cup) Cognac; 8 juniper berries; 1 medium carrot, peeled, left whole; 1 leek, white part only, about 4 inches in length, left whole; 12 black peppercorns, crushed; 18 grams (0.64 ounce) 70 percent dark chocolate (6 pistoles); Kosher salt; Red wine vinegar, to taste; 1 clove garlic, crushed; 1 sprig thyme; 250 grams (1 cup) goat’s milk whey; 125 grams (1/2 cup) water; 115 grams (1/2 cup) whole milk; 100 grams (7 tablespoons) salted butter; 65 grams (scant 1/2 cup) coarsely ground cornmeal polenta; Pinch of cayenne pepper; 150 grams (5 ounces) lightly smoked bacon, cut into lardons

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Dubbed as one of San Francisco’s star chefs, David Kinch's cuisine at restaurant Manresa celebrates the farm-to-table ethic and his affection of the culinary terroir of the Northern California...

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Ingredients

1 rooster, approximately 2.5 kilograms (5.5 pounds), cleaned and eviscerated
Fleur de sel
4 sprigs thyme, leaves removed from stems
10 black peppercorns, crushed
6 juniper berries, finely chopped
250 grams (8 ounces) lightly smoked bacon, thinly sliced
100 grams (scant 1/2 cup) Zinfandel or other full-bodied red wine
2 (750-milliliter) bottles Zinfandel or other full-bodied red wine
2 kilograms (4.5 pounds) chicken bones
95 grams (scant 1/2 cup) grapeseed oil
50 grams (31/2 tablespoons) butter
250 grams (8 ounces) shallots
1 head garlic, separated into cloves, skin on
110 grams (1/2 cup) Cognac
8 juniper berries
1 medium carrot, peeled, left whole
1 leek, white part only, about 4 inches in length, left whole
12 black peppercorns, crushed
18 grams (0.64 ounce) 70 percent dark chocolate (6 pistoles)
Kosher salt
Red wine vinegar, to taste
1 clove garlic, crushed
1 sprig thyme
250 grams (1 cup) goat’s milk whey
125 grams (1/2 cup) water
115 grams (1/2 cup) whole milk
100 grams (7 tablespoons) salted butter
65 grams (scant 1/2 cup) coarsely ground cornmeal polenta
Pinch of cayenne pepper
150 grams (5 ounces) lightly smoked bacon, cut into lardons
Grapeseed oil
4 small cippolini onions, cut in half vertically
150 grams (5 ounces) wild mushrooms (such as morels, candy caps, and porcini), patted dry
Freshly ground black pepper
Arugula leaves, for garnish