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Bring the chicken stock to a boil in a wide pot. Reduce it down until it starts to thicken, usually around when 50-60% reduced. Season with soy sauce, lemon juice, and salt.
Chicken breast is one of the most challenging proteins to cook with. The reason behind this is that it is so delicate that a slight overcooking can turn into a disaster. But, worry no more as this recipe can be perfected in the comforts of your home.
This is a dish that is perfect for enjoying on a Saturday night. This crispy fried corn chicken breast uses a basic roasted chicken stock that was reduced down to perfection. It is also paired with salted walnuts that were roasted in the oven until crisp. The chicken skin is also roasted in the oven to have that fantastic crisp texture, perfect pairing with a delicious and perfectly cooked chicken breast. To balances the dish, it is paired with a creamy celeriac puree.