Roast Chicken & Stuffing
Food
Main Courses
Rob Kennedy, executive chef, Royal Military Academy Sandhurst
Ingredients
ROAST CHICKEN
Chicken breasts 2 (remove and keep skin)
Pork and herb sausages 2 casings removed
Brioche 3 slices, blitz to a crumb
White onion 30g finely chopped and sweated
Sage leaves 2 chopped
Butter 50g
Thyme few sprigs
Chicken stock 1 pint
VEGETABLE GARNISH
Red skin potatoes 2 large, peeled and chopped for mash
Unsalted butter 50g
Double cream 25ml
Baby leeks 8
Vegetable stock 200ml
Fine beans 100g
Fennel herb (optional herb garnish)
Chicken skin
Method
-
ROAST CHICKEN
- Mix together sausage meat, sage, onion and two-thirds of the brioche crumb
- Make a small tunnel in the back of the chicken breast using a small knife. Pipe the sausage meat mix into the tunnel, being careful the breast does not split. The chicken breast will become plump and firm
- Tightly wrap stuffed breast in cling film and secure at each end (barrel wrap)
- Poach in simmering chicken stock for about 15 mins. Use probe to check breasts are above 65ºC
- Remove cling film and shallow fry chicken barrel in butter and thyme until golden brown
- Rest for a couple of minutes and slice evenly onto four plates -
VEGETABLE GARNISH
- Press chicken skin between two sheets of parchment paper, place between two trays and roast until crispy. Season and snap for delicious shards
- Boil potatoes, mash with butter and cream
- Blanch fine beans, leaving a crunch
- Remove leek heads and portion leeks into 2, sauté in butter, adding a little stock cover and simmer for 10 minutes
- Deglaze chicken pan with wine, add stock and thickening base for chicken gravy. Pass through a sieve before serving
- Take remaining third of brioche crumb and lightly fry in butter to create a delicious crunchy texture to sprinkle over your plate
-
To serve
- Evenly spread your green vegetables on the centre of the plate, piping small witches’ hats of potato to create height
- Rest chicken on top and finish with fresh herbs and a sprinkle of crumb. Add gravy
