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Place skewer through the bottom of the potato. If the bottom is uneven, cut a bit off the bottom to make it even. Slice thin, even slices down to the skewer. Keep skewers in throughout the entire cooking process
In a large, heavy-bottom pot, place the potatoes, and cover with reduced chicken stock. Bring to a boil, then lower to a low heat. Simmer until the stock has reduced a bit and the potatoes are cooked through
Carefully remove potatoes and place on a tray
In a clean oven dish, add in the clarified butter and garlic. Bring to a boil, then add in the potatoes. Season with fine salt
Place in 225° oven for 25-35 minutes. Baste every 5-10 minutes
Place the remaining stock into a saucepan. Slowly reduce until it reaches a coating consistency. Swirl in cold butter and lemon juice
Remove potatoes from butter and remove skewer
Pour glaze over potatoes
Garnish with chives