- 1 x Goosnargh Chicken
- 2 x Shallot
- 1 bottle 580ml Lancashire ale (reduce 200ml)
- 1 x Star anise
- 20g Thyme
- Spinach
- 100ml Whipping Cream
- 400ml Chicken Stock
- 1 x Fig
- 40g Spinach
- Fig Vinaigrette
- 1 x Figs (diced)
- 150ml Balsamic Vinegar
- 200ml Olive oil
- 30g diced shallot
- 1 x Sprig Thyme
- 1 x garlic Clove
- 6 tsp Water
- 2tsp lemon juice
- Micro Coriander Cress (Garnish)
Poached and Confit Goosnargh Chicken with pink livers
Poached and Confit Goosnargh Chicken with pink livers
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 Poached and Confit Goosnargh Chicken with pink livers recipe a try? From Sam Milne during the Merseyside heat of the North West Young Chef 2012 competition.
Ingredients
Method
To Prep the Chicken:
1. Remove supreme from Carcass. Prep breast using French trim. Take skin off in one piece for the crackling.
2. Remove the Drumstick Leg (take the top of the bone off)
For Crackling:
1. Place the skin in-between two sheets of grease proof and bake in oven for
10/15 minutes on 170’C.
For Confit Leg:
1. Seal chicken leg in a hot pan and place into duck fat, thyme, star anise and cook on 150’C for 40 minutes
Poached Chicken Breast:
1. Wraped chicken supreme in cling film, pierce holes, and poached in chicken stock on simmering heat for 25 minutes.
Pink liver
1. Prep chicken liver trim excess cinue, and season it. Cook last minute for 2minutes each side for a pink liver
Fig Vinaigrette
1. In a small sauce pan sweat 30g diced shallot with garlic, thyme and colour slightly for two minutes
2. Add Balsamic bring to the boil. Reduce for 4/5 minutes so it’s reduced by 1/3.
3. Combine mixtures with figs and add 6stp of water and lemon juice and blend till smooth
California Ale Foam:
1. Reduce chicken stock with ale. Reduce by half, and then add cream. Reduce once more.
2. Pass Through Cinoise, and froth up.
To finish dish:
1. Prep shallot and cut into rings. Using milk and flour pane and deep fry for 2 minutes. Then dry under the lights.
2. Slice Fresh fig in nice slices.
3. Sauté Spinach off with butter and seasoning. ( Drain when Plating up)
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
