Baked chicken club with cauliflower soup

Baked chicken club:
1. Set the oven to 200°C. Lubricate the balls with the oil and sprinkle with salt and pepper and place in an ovenproof dish.
2. Use a meat thermometer and insert the needle into the thickest part of the club. The internal temperature for baking in the oven is 72°C.
3. Remove the chicken wings from the oven and let them rest for ten minutes. Once they have cooled down, start ”peeling” them. That is, first pull the skin off with your hands and set it aside, then peel the meat from the bones into reasonably large pieces to place on the plate where we will serve the soup.
4. If the leather has become brittle, finely chop it.

Cauliflower soup:
1. Remove the green from the cauliflower. Cut the cauliflower and the stalk into the right size pieces. Chop the yellow onion.
2. Chop the cauliflower and onion quickly in a large pot. Feel free to use chicken fat, but of course it goes well with butter too. Then add the chicken stock and cream.
3. Let it boil until the cauliflower is tender. Then mix the soup really smooth with a heat-resistant blender or a hand blender. Return the soup to the pot and season with salt and ground white pepper.

Serving: Divide the cooked chicken into plates and pour over the soup. Sprinkle over the crispy chicken skin.