CHICKEN AND CHIPS

INGREDIENTS

Chicken 

1 Chicken
3 sprigs Rosemary
3 sprigs Thyme
1 head Garlic
Salt

Chicken sauce

Chicken bones 
200ml white wine 
1.5 litres Chicken stock 
3 shallots 
4 cloves garlic 
Thyme 

Rosemary salt 

3 stalk Rosemary 
Maldon salt 

Chips 

4 large chipping potatoes 

Lemon mayo

2 Egg yolks 
1 tsp Dijon mustard 
1.5 lemons juiced 
150 ml Veg oil 
150 ml Olive oil 
Salt 

 

 

METHOD

CHICKEN 

Remove 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 SAUCE

To 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.