Chicken Hash, Carlyle

Preheat oven to 325. Season chicken with s&p and roast 60-70 min. Let cool. Remove the skin and meat from the bones and cube or shred. In large saucepan, reduce sherry by half over high heat. Add cream, broth and truffle oil and boil over high heat, stirring occasionally, to reduce by half again, about 10 min. Add chicken meat and blobs of duck-liver mousse and bring to light simmer. Serve hot with toast points.

Chicken 1 3-4 lb
Wine, Sherry 0.25 c medium dry
Heavy Cream 1 c
Stock 0.5 c chicken
Truffle Oil 0.5 tsp or use truffle paste
Duck liver Mousse 4 oz.