SUCCULENT SEASONAL ROAST

6th October 2018

Michelin starred chef Martin Wishart once again helps up cook up a storm with this delectable stuffed organic chicken recipe.

ROAST ORGANIC CHICKEN STUFFED WITH HERB BRIOCH

For the chicken
1 loaf brioche, crusts removed
250g softened unsalted butter
Salt
50g tarragon, leaves picked
3 tbsp chopped parsley
1 clove garlic, finely chopped
2 medium sized organic chicken

Place brioche diced into a food processor with the herbs garlic and soft butter and blend until a coarse paste.
Add salt to taste and transfer to a piping bag. Keep a room temperature.

Remove the legs and wing tips from the chicken and the under carriage (bottom of the rib cage) to leave the crown with the breasts on being careful not to damage the skin.

From the neck (the fat part of the breasts) open a small gap between the meat and the skin and pipe in a large knob of the brioche mix smoothing through the skin with your fingers until evenly spread. Do this on both breasts.

Lightly oil and season and place on a tray in an oven pre-heated to 200˚C and cook for 20-25 minutes. The skin should be golden brown.
Remove from the oven and allow meat to rest for 10 minutes.

For the parsley & white wine gravy
150ml white wine
200ml double cream
1 teaspoon Dijon mustard

Remove any fat from the roasting tray and discard, add the wine to the tray and reduce on top of the stove by half. Then add the cream and boil for 1-2 mins then whisk in the Dijon mustard and pass the sauce through a fine sieve into a clean pan and add the chopped parsley.

For the braised leeks
4 trimmed washed leeks
50g unsalted butter
2 cloves of garlic
1 small bunch of thyme
100ml Sauvignon Blanc white wine
350ml chicken stock

Melt the butter in a large pan. Cut the leeks in half and gently colour them with a pinch of salt in the butter until golden brown.
Pour in the white wine and reduce by 2/3 volume by boiling quickly. Add the chicken stock, thyme, garlic and a couple pinches of salt. Bring the liquid back to the boil and cook until the liquid has reduced by half. Transfer the pan to the oven and continue to braise until the leeks are tender and the stock has reduced to a glaze.
When cooked leave them to cool and store in the reduced stock until ready to serve.

For the french beans
5oog French beans cooked in salted boiling water until tender

For the gratin of potatoes
1 kg potatoes, peeled and thinly sliced
1 tbsp salt
300ml double cream
2 cloves garlic, sliced
1 tbsp ground nutmeg

Arrange the potatoes in a well buttered dish. Put the milk, cream, garlic, salt and nutmeg into a pan and bring it up to the boil. Strain this liquid over the potatoes while hot. Dot the top of the potatoes with butter. Cook in a pre-heated oven at 220˚C for around 50 minutes.
If the potatoes start to turn too dark they can be covered with kitchen foil towards the end of the cooking.

To serve
Serve this dish on a large warm tray and carve the chicken at the table.

Visit Restaurant Martin Wishart in Leith and The Honours in Edinburgh and Glasgow

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