- Whole Cornfed Chicken
- Cream 250ml
- Morels 10g
- R.W Cheshire Asparagus 500g
- Thyme 5g
- Wild mushrooms 50g
- Unsalted butter 85g
- Sliced shallots 30g
- Pinot Blanc 50ml
Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce
Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce recipe a try? Starter cooked by Samuel Mairs from Grill on the Square during the Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Preparing the chicken; taking the breast from the bird, chopping down the carcass for my chicken stock.
Remove all sinew and skin from the breasts dice up and blend with a pinch of salt & dash of cream, blace in the fridge after 10 mins, re-blend with a dash of cream, repeat the process one more time finishing with more seasoning. Leave to develop in the fridge then fold in remaining cream and chopped soaked morels, cook tester for seasoning purposes.
For the morel sauce; firstly you need to soak the morels in the hot water. Sweat the shallots down in butter with a pinch of salt. Add the white wine and reduce by half, add the chicken stock and morel liquor also reduce by half then add the cream and monte with butter and salt and pepper to finish.
Blanch the Asparagus and refresh in ice water.
Prep wild mushrooms to size required, cook in foaming butter and season keep warm to serve.
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