Chicken and chips

Serves
4
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 


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.


Cooking the chicken 

Make sure the chicken is at room temperature before you start cooking.

Season the chicken all over with salt. 

Set a pan over a medium to low heat, add a good glug of veg oil.

Place it skin side down in the pan.

Now wrap a brick in tin foil (hygiene purposes) and place on top of the chicken. 

Cook slowly on the skin side until well coloured 15-20 minutes 

At this stage, flip the chicken and cook on the other side for 10 minutes. 

Finally flip the bird again, add in butter, Rosemary, thyme and garlic, cook so the butter is foaming, baste the chicken for about 5 minutes. 

Turn off the heat and allow to rest for 15 minutes before carving.


Rosemary salt 

Finely chop the Rosemary and mix with the Maldon Salt.


Chips 

Peel and cut the potatoes into chip shape.

Par boil the potatoes in well salted water until easily pierced with a knife. 5-8 mins depending on thickness.

Remove from the water and allow to steam dry for at least 10 minutes. 

Place a large frying pan over a medium high heat, add a couple of cm of oil and bring up to around 180 degrees.

Shallow fry the potatoes until golden brown and crispy.

Remove the chips and drain off excess oil, season with Rosemary salt.


Lemon mayo

Add the yolks, salt, dijon and lemon juice to a food processor, steam in the oil slowly. 


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 


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.


Cooking the chicken 

Make sure the chicken is at room temperature before you start cooking.

Season the chicken all over with salt. 

Set a pan over a medium to low heat, add a good glug of veg oil.

Place it skin side down in the pan.

Now wrap a brick in tin foil (hygiene purposes) and place on top of the chicken. 

Cook slowly on the skin side until well coloured 15-20 minutes 

At this stage, flip the chicken and cook on the other side for 10 minutes. 

Finally flip the bird again, add in butter, Rosemary, thyme and garlic, cook so the butter is foaming, baste the chicken for about 5 minutes. 

Turn off the heat and allow to rest for 15 minutes before carving.


Rosemary salt 

Finely chop the Rosemary and mix with the Maldon Salt.


Chips 

Peel and cut the potatoes into chip shape.

Par boil the potatoes in well salted water until easily pierced with a knife. 5-8 mins depending on thickness.

Remove from the water and allow to steam dry for at least 10 minutes. 

Place a large frying pan over a medium high heat, add a couple of cm of oil and bring up to around 180 degrees.

Shallow fry the potatoes until golden brown and crispy.

Remove the chips and drain off excess oil, season with Rosemary salt.


Lemon mayo

Add the yolks, salt, dijon and lemon juice to a food processor, steam in the oil slowly. 


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