Recipes
Portion the chicken* by removing the wings and the legs. Set aside the carcass for the chicken stock.
*1.6 kg free-range chicken
Wash and soak the chicken carcass in cold water then place in a saucepan of cold water. Bring to the boil, skimming frequently. Add the vegetables, season and cook over a low heat for 1 hr. Strain through a china cap sieve and set aside.
Cut the vegetables into large regularly sized cubes and cook separately in chicken stock.
Sweat the garlic cloves, shallots and onions in a saucepan. Add the rice and coat in butter, add the dry white wine and reduce. Gradually add the hot white chicken stock, stirring constantly, then cook over a low heat. Season with salt. When almost cooked, add butter to the risotto to bind.
Make a white roux in a saucepan and then cool. Add the chicken stock and cook over a low heat, season. Add the cream and leave to cook until the sauce coats the back of a spoon. Strain through a china cap sieve.
Place a piece of fillet and leg in the centre of the plate. Coat with sauce and sprinkle over the mixed vegetable brunoise. Position the vegetable pieces alongside the chicken, one on top of the other, then the risotto with a little cream on top. Add some mixed fresh herbs.
