Roast Chicken Crown

Fri, 24 March 2017

Ingredients:

1 chicken crown (wishbone removed)

1 red chilli (deseeded and chopped)

50g ginger chopped

3 cloves garlic peeled & chopped

2 tablespoons chopped thyme

2 tablespoons brown sugar

1 tablespoon chopped sage

1 teaspoon sea salt

1 tablespoon white wine vinegar

1 tablespoon rapeseed oil

200ml chicken stock

100g butter

150g diced smoked bacon (sautéed in a pan)

1 small tin sweet corn

100ml cream

Method:

Rub the vinegar & olive oil over the chicken, sprinkle over the chillies, garlic, ginger, salt, thyme, sage, sugar and brown chicken flesh side down for 2 min in a pan. Turn and add chicken stock and butter.

Place in oven at 190ºC for 10/12min. Remove and leave to rest for 10 min. Carve.

Strain the liquid from the pan into a sauce pot, add sweet corn and bacon and simmer slowly for 5/10 min, add cream, season and reduce until you get a sauce consistency.

To Serve:

Place the carved chicken on plate and spoon over sauce.

Tips:

1. Buy a whole chicken and use the legs for casserole, curries etc.

2. This is also a great way to cook a crown of turkey.

3. The carcass of the chicken will make a lovely stock for chicken soup.

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