INGREDIENTSChicken1 Chicken Chicken sauceChicken bones Rosemary salt3 stalk Rosemary Chips4 large chipping potatoes Lemon mayo2 Egg yolks
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METHODCHICKENRemove the wishbone, and the end two wing joins (flat & tip) and then cut out the back bone from the whole chicken. Cut through the breast bone & breast which will give you a chicken in 2 halves.
CHICKEN SAUCETo make the chicken sauce, cut up all the bones you removed earlier and roast them in a frying pan until golden brown. Add in the shallots and cook until lightly coloured then add in the garlic and thyme and cook for a couple of minutes. Deglaze with white wine and reduce by half. Add in the chicken stock and cook at a simmer for 30 mins. Strain off and reduce so you have 500ml approx remaining. |