| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
3 1/2 lb chicken |
| 2 |
oz |
Unsalted butter, softened |
| 3 |
T |
Soft chopped herbs, such as |
|
|
flat-leaf |
|
|
parsley thyme |
|
|
chives tarragon |
|
|
chervil lovage |
|
|
Salt and ground black pepper |
| 1/2 |
|
Pancetta |
| 4 |
|
Carrots, finely diced |
| 4 |
|
Celery sticks, finely diced |
| 4 |
|
Onions, finely diced |
| 6 |
|
Garlic cloves, finely diced |
|
|
Thyme sprigs |
| 2 |
|
Bottles red wine |
| 1 |
|
1 pint thin veal or chicken |
|
|
jus |
| 300 |
g |
Chorizo, diced |
| 5 |
|
0 g dried ceps |
| 1/2 |
|
Bag Puy lentils |
INSTRUCTIONS
Mix the herbs and butter together thoroughly in a bowl. Loosen the
skin over the breast of the chicken and push the herbed butter up over
the breast between the skin and the flesh. Spread evenly. Roast the
chicken in a 190C oven for about 1 1/2 hours. Serve with the broth.
Broth: remove the rind from the pancetta and cut into lardons,
retaining the rind in one piece. Soak the ceps in a little warm water.
Fry the pancetta in a little butter, then add the diced vegetables and
thyme and cook until softened but not coloured. Deglaze with the wine
and add the stock. Add the pancetta rind in one piece, then the ceps
and cep juice. Next add the lentils and cook until tender. Ten minutes
from the end of cooking time add the chorizo. Before serving with the
chicken, remove the pancetta rind. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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