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Ingredient
Chicken and Mash
Introduce
Ingredient
1
carrot
1
onion
50 ml
wine
tablespoon
cornflour
75 gram
diced smoked pancetta
4 sprig
thyme
1 sprig
rosemary
4 cloves
garlic
bunch
Asparagus
500 g
Potato
200 ml
cream
1
shallot
Cooking instructions
* Step 1
Prepare your possins by sectioning your bird into 2 breast and 2 legs.
* Step 2
Debone each quarter of your bird and put your bones into a tray and roast for 45 mins 200c
* Step 3
The next step is to make a stock. Dice your celery/carrot and onion and put in a small pot and heat for 5 minutes and your roasted bones and cover with water adding 2 sprigs of thyme.
* Step 4
You should reduce your stock until about 300ml of liquid. 1.5 hours
* Step 5
Turn your attention to your potato puree by boiling your potatoes in water until cooked.
* Step 6
Pass potatoes through a potato ricer adding the cream, salt and butter to taste and set aside
* Step 7
In a separate pan add a small amount of oil, sliced shallots and pancetta and toast till lightly caramelised. Add your 50 ml of wine until almost dissappeared and then add your stock and reduce to 200ml. At this stage add salt to taste and cornmeal flour to thicken.
* Step 8
Pan fry your poussin skin side down until golden brown.
* Step 9
Grill your asparagus in a griddle pan with a bit of oil. Once cooked add salt and lemon
* Step 10
Re- heat your mashed potatoes and assembled all ingredients onto your platw
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