MASTERCLASS | DATES | FAQ | ROOM RATES | LOCATION MAP | GIFT VOUCHERS
TERMS & CONDITIONS | RECIPES | NEWS | ENQUIRY FORM

BOILED THEN ROASTED ‘POT AU FEU’ TYPE BABY CHICKEN

Accompanied by hunky, chunky big carrots, onions & celery and its braising liquor. Served complete.

Ingredients
4 baby chickens (approx. 375g each)
200g haricot blanc beans (soak in cold
200g black eyed beans (water over- night
4 medium red onions, peeled but left whole
4 carrots, peeled but left whole
3 litres white chicken stock
½ litre white wine
150g butter
Sprig of thyme
2 sticks celery
Selection of soft herbs (e.g. chervil, chives, coriander).

Method:
1. Place the chicken, carrots, onions & celery in a large saucepan with a sprig of thyme. Cover with 2 litres stock, bring to the boil and simmer for 1-3 hours.
2. Drain the beans and place in a pan. Cover with the remaining stock, add a sprig of thyme and simmer until tender.
3. When the chicken is poached & cooked thoroughly (i.e. the juices run clear) remove from the liquid and leave to cool.
4. Reduce the poaching liquid by 2/3rds until a light broth is formed. Pass through a strainer to remove the vegetables and whisk in the butter.
5. Lightly roast the chicken in a preheated oven at 180ºC, 350ºF, Gas Mark 4 to add colour & flavour.

To Serve:
Place the onions, carrots, celery & beans in the centre of a large bowl and place the chicken on top of the vegetables. Pour over the buttered broth and garnish with a selection of soft herbs.

Drink Suggestion:
Chilean Sauvignon Blanc. With the perfect climate and soil stretched along the Pacific Ocean makes a great wine with baby birds.