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Roast 1/2 chicken, brioche & chicken butter stuffing.
Ingredients
½ Chicken (1.2kg bird, roasted whole, 220c 20 minutes, cool oven to 160c and cook for a further 25 minutes
120g Youssou potatoes
40g Chicken butter stuffing
30g Chicken demi
30g Aloi
10g Pickled Girolle
2g Deep fried sage.
MOP
- Once the chickens have been par cooked cut them in half removing the back bone so you are just left with the breast, wing, thigh and drumstick all still attached as 1 portion
- to order gently fry the chicken butter stuffing on the flat top ensuring that the stuffing keeps it shape and that it does not burn whilst warming through
- to plate place the stuffing to the one side of the plate and sauce with the chicken Demi. Add the reheated roast chicken ensuring not to overcook but rewarm to a minimum core temp of 78c
Chicken demi (48hour process).
Ingredients
20kg Chicken bones
10kg Meat trimmings (chicken/beef/lamb) (if you have)
3l White wine
3kg White onions (1/2 large cut, ½ finely diced)
3kg Carrots (1/2 large cut, ½ finely diced)
700g Celery (1/2 large cut, ½ finely diced)
300g Thyme
100g Rosemary
200g Garlic
2kg Leeks (1/2 large cut, ½ finely diced)
160g Tomato paste
MOP
- Roast off all the bones until dark brown.
- In the tilt skillet/stock pot sweat off the large cut half of the vegetables and deglaze with 1.5l of white wine
- Reduce the wine and then add all the browned bones
- Cover with water and leave to gently cook for 24 hours skimming every time you walk past. note. the stock must never boil at this stage
- The next day strain the stock, without cleaning the skillet/pan fry off the smaller cut veg 1 by 1 till golden brown
- Add the meat trimmings and colour
- Add the tomato paste and fry for 5 minutes
- Deglaze with 1.5l of white wine and reduce.
- Add the stock and simmer gently for 5 hours making sure to skim every time you walk past.
- Bring the liquid up to a boil and reduce till it lightly coats the back of a spoon.
- Once ready strain through muslin cloth and portion into quart containers
- Note: the chicken demi should have a glossy finish but not be too oily
Chicken butter stuffing.
Ingredients
413g Onion, fine diced
11g Sage, finely chopped
19g Thyme, picked and chopped
177g Butter
1600g Brioche, burger buns or tin loaf
829g Chicken demi reduced weight
MOP
- In a heavy based pot soften the first 4 ingredients until translucent, this must be done on a low heat ensuring the butter doesn’t burn and your onions do not brown. At this point add the chicken demi and bring to a boil, once boiling remove from the heat and tear in the brioche - this needs to be added in large chunks and not cooked until too mushy. You want the brioche to have absorbed all the jus and for the softened onions and herbs to be well mixed. Allow to cool slightly and the place in clingfilm and roll to form ballotines. This must be done the day before to allow for the stuffing to set before slicing. If this isn’t done the day before it will fall apart when trying to pain fry.
Pickled mushroom
Ingredients
- 400g Frozen Girolle
- 300g water
- 300g white wine vinegar
- 50g sugar
- 20g salt
MEP
- Combine all the ingredients together and bring to the boil. Once boiled add the frozen Girolle and set as site to cool.
- Label, date and refrigerate.
Waiters Notes
1/2 roasted chicken served with chicken butter stuffing and chicken butter sauce
Verbiage:
Jus:
Jus is a meat based sauce made from reducing a meat based stock with either red wine or white wine.
Allergies Gluten, Dairy, Celery, sulphites, egg, mustard