- 1 organic, free-range chicken, approx 1.5kg, including giblets
- 2 carrots, peeled and diced
- 2 leeks, white parts, sliced
- 1 celery stick, sliced
- 1 onion, diced
- 3 garlic cloves
- 1 bouquet garni (bay leaf, small bunch of thyme and small bunch of parsley tied together)
- 175ml dry white wine
- Salt and pepper, to season
- 1tps cayenne pepper
- 50ml Sarson’s Malt Vinegar
- 30g plain flour
- 30g butter, plus 20g butter, cubed and chilled
- Parsley, finely chopped for garnish
Vegetables to serve
- 3 carrots, peeled and julienned
- 3 celery sticks, peeled and julienned
- 2 courgettes, peeled and julienned
- 30g butter
- Salt and pepper
- 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.
In collaboration with Food Urchin