| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken approx 3 1/2lb |
| 55 |
g |
Unsalted butter |
| 2 |
|
Egg yolks |
| 225 |
ml |
Double cream |
|
|
Good bunch of tarragon |
|
|
Salt and pepper |
|
|
Lemon |
|
|
Onion; finely diced |
| 3 |
oz |
Breadcrumbs |
| 1 |
pt |
Chicken stock |
| 1 |
tb |
Olive oil |
| 10 |
oz |
Baby leeks |
| 1 |
|
Garlic clove; crushed |
| 125 |
ml |
Olive oil |
| 1 |
ts |
Dijon mustard |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Cider vinegar |
| 1 |
ts |
Chives; chopped |
| 1 |
tb |
Maple syrup |
INSTRUCTIONS
BABY LEEK SALAD
DRESSING
Wash chicken, rub the outside with lemon juice. Mash the butter with 3
tablespoons of chopped 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
cool in the liquid.
Remove the chicken once cool and remove any fat from the stock
surface, strain the stock.
Beat the yolks and cream together with a further tablespoon of chopped
tarragon. Reheat the chicken stock then add the yolk and cream mix
carefully stirring continuously until the sauce thickens. Cool
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 cool. Make a dressing by whisking together the
olive oil, Dijon mustard and crushed garlic together.
Gradually add the cider vinegar, stir in the chives and maple syrup.
Add the leeks to the dressing and leave for a couple of hours. Serve
with the tarragon chicken.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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