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Ингредиенты
- 1 x Chicken approx 3 1/2lb
- 55 gm Unsalted butter
- 2 x Egg yolks
- 225 ml Double cream Good bunch of tarragon Salt and pepper Lemon Onion, finely diced
- 3 ounce Breadcrumbs
- 1 pt Chicken stock
- 1 Tbsp. Extra virgin olive oil
- 10 ounce Baby leeks
- 1 x Garlic clove, crushed
- 125 ml Extra virgin olive oil
- 1 tsp Dijon mustard
- 1 x Garlic clove, crushed
- 1 Tbsp. Cider vinegar
- 1 tsp Chives, minced
- 1 Tbsp. Maple syrup
Инструкции
- Wash chicken, rub the outside with lemon juice. Mash the butter with 3 Tbsp. of minced tarragon and onion and the breadcrumbs and season. Place this under the skin of the bird and a little in the carcass. Place the chicken into a pan, suitable for the oven and half fill with the chicken stock. Cover with a lid and poach, leave to cold in the liquid.
- Remove the chicken once cold and remove any fat from the stock surface, strain the stock.
- Beat the yolks and cream together with a further Tbsp. of minced tarragon. Reheat the chicken stock then add in the yolk and cream mix carefully stirring continuously till the sauce thickens. Cold slightly and pour over the chicken as it cools.
- Baby leek salad:Brush the leeks with a little oil and garlic, salt and pepper. Place on the griddle to cold. Make a dressing by whisking together the extra virgin olive oil, Dijon mustard and crushed garlic together.
- Gradually add in the cider vinegar, stir in the chives and maple syrup.
- Add in the leeks to the dressing and leave for a couple of hrs. Serve with the tarragon chicken.
