- Melt 30g of butter in a heavy duty stock pot over medium heat. Add the chicken giblets and brown off.
- Add the carrots, leek, celery, onion, garlic and bouquet garni and stir through for about 8-10 minutes, until everything starts to soften. Place the chicken on top of the vegetables.
- Add the dry white wine, salt, pepper and cayenne pepper and cover the chicken with around 1.5 litres of water (until the whole chicken is submerged).
- Bring to the boil, skimming off any scum or froth that rises to the surface and reduce to a gentle simmer. Cook for a further 45 minutes and then lift out the chicken, covering in tin foil to keep warm.
For your julienned vegetables
- Melt 30g of butter in a saucepan over medium heat, then place the carrots and celery in the pot and turn them in the butter. Reduce the heat to a simmer, cover with the lid and leave to steam for 10 minutes. Add the courgettes, mixing to coat in butter and cover with the lid, to cook for another 5 minutes. The vegetables should now be soft.
- Whist the vegetables are cooking, drain the remaining cooking liquor from the pot roast through a sieve into a clean saucepan and reduce by half. Add the Sarson’s Malt Vinegar and reduce by another third.
- In a separate pan heat 30g of butter and once melted, add the flour to make a roux. Stir through thoroughly, making sure the flour has cooked off and then add a couple of ladles of the stock. The stock will thicken immediately, keep stirring and continue until you’ve transferred all the stock to make a lovely, luxuriant and tangy sauce.
- To serve, joint the poached chicken into pieces. Spoon a generous helping of vegetables into the centre of each plate and place two chicken pieces on top.
- Warm the sauce through, adding the remaining chilled cubes of butter and stirring to add a sheen. Drizzle all over the chicken and around the plate. Finish with a sprinkle of chopped parsley.
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