3 stalk Rosemary
4 large chipping potatoes
2 Egg yolks
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.
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.