Karena Armstrong's Chicken two ways with roasted chicken jus
The Salopian Inn sources seasonal ingredients from the restaurant's kitchen garden, the menu is influenced by chef Karena Armstrong’s many travels across the globe. The Salopian Inn kitchen team loves to cook… and only with local, seasonal produce.
- One 2-3kg whole, pasture-raised chicken
- Fine sea salt
- Herb stalks (Thyme, parsley, dill)
- Chicken frames and trim from whole chicken
- Sea salt
- 100ml olive oil
- 2 brown onions (sliced)
- 3 whole garlic bulbs
- 1 carrots (sliced)
- 4 celery stems (sliced)
- 300ml white wine
- Bay leaves
- 6 peppercorns
- 1 handful herb stalks
- 400ml duck fat or lard
- Herb stalks
- 3 garlic cloves
- 6 sprigs of rosemary, oregano or thyme
- Sea salt flakes
- 100g butter
- 4 cloves of garlic
- 1 lemon
- Remove the wing at the second joint. Remove the legs. Take out the wishbone by going under the breast, then remove the breast from the frame by gently cutting either side of the breast bone and working your way around each side of the rib cage. You will now have the “supreme”, the entire breast and the wing to the ﬁrst joint still attached.
- Put the breast and legs into a tub that has a lid. Pre-heat the oven to 180C.
- To make the stock, crush the chicken frame and roast in a large roasting pan. Add the vegetables to the dish and season with the salt ﬂakes.
- Rub the oil and salt into the frames and vegetables. Roast for 45 minutes regularly stirring until a deep golden brown is achieved.
- Deglaze the roasting pan with white wine and then add the bones and vegetables to a
- 5-litre stock pot. Cover with cold water, add bay leaves, peppercorns and thyme. Bring to the boil over a high heat and skim off any impurities or scum. Reduce the heat to a gentle simmer for 2 hours.
- When ready strain through a sieve and transfer to a new saucepan.
- To make the roasted chicken jus, simply reduce the stock to a glossy coating consistency, around 400ml.
- Pass through a ﬁne sieve or coffee ﬁlter. Set aside in a small saucepan. While the stock is reducing, brine the chicken.
- Weigh the total chicken breasts and legs that have been removed, and calculate 2 per cent total weight. Measure this amount of salt and dissolve in 300ml room temperature water. Pour into the chicken tub and top up with cold water to cover. Chill for minimum 12 hours and maximum 24 hours.
- Remove the chicken from the brine and discard the brine. Drain the chicken well, and dry with paper towel.
- Put the legs into a small saucepan so they are a snug ﬁt. Cover with the duck fat and add any herb stalks with garlic and cook over a low heat – 85C – for 3-4 hours or until the ﬂesh is soft, but still together and not falling off the bone. Use a thermometer to regulate the temperature.
- To bring it all together, pre-heat the oven to 200C. Heat a heavy-based frying pan that ﬁts in the oven. Cut a few large squares of baking paper, just enough for the legs to sit on and prevent sticking to the pan. Add the conﬁt to the pan, skin side down, sitting on the paper.
- Season the breast with sea salt ﬂakes, focus on the skin, rub the salt in. Add the olive oil to the pan that already has the conﬁt and place the breast skin side down. Cut the lemon into thick slices and add with the garlic cloves and herb sprigs.
- Cook the chicken on a moderate heat for 3-5 minutes and then, without turning the chicken over, roast in the preheated oven for 14 minutes. Remove from the oven and turn over. Add the butter to the pan and allow the butter to foam. Spoon over the chicken.
- Set aside for 8-10 minutes in a warm spot.
- To serve, heat the roasted chicken jus. Add the pan juices including the fat to the sauce and simmer.
- Carve the chicken and serve with the jus.
Preparation: 45 minutes (with 24 hours to brine the bird). Serves 6.
Photograph (c) Heidi Who Photos