Method
Step 1
Place all ingredients into a food processor and pulse until it is combined together and pliable with soft butter. Or combine by hand in a mixing bowl until the mixture is smooth and soft.
Step 2
Place into a piping bag and tie the end. Store at room temperature until chicken is ready.
Method - Part 1
Step 1
Heat oven to 375F
Step 2
Remove the wings, legs and backbone from the chicken leaving the breast, drumette, and the ribcage. Save the remainder for other recipes (e.g., chicken curry, chicken soup or stew).
Step 3
Place the wings and backbone into a pan or roasting tray and bake at 375F for about 30-45 minutes until they are nicely golden brown.
Step 4
Reserve the fat into a smaller container and place the bones into a 2L pot and fill it with cold water and slowly bring it to a simmer. Add any vegetables that are getting old, or you have some trim of including stems of herbs.
Step 5
Simmer this roasted chicken stock for about 3-4 hours since it will not be a big batch. Skim with a spoon or small ladle to remove any excess fat or impurities that will rise to the top. Strain through a fine strainer or sieve and cool it down and reserve for the sauce and fricassee.
Method - Part 2
Step 1
Pre-heat oven to “Broil” with the rack in the middle.
Step 2
Take the stuffing and squeeze it gently between the skin and breast meat of the chicken, making sure it is spread evenly around both sides of the breast.
Step 3
Using your thumb, press firmly around the top of the skin to making sure it is spread all around the surface.
Step 4
Place the chicken onto a tray with paper towel and season generously with salt and fresh cracked black pepper, making sure the skin and the back side (inside of the rib cage) is very well coated with seasoning. Do not forget to season the drumettes as well.
Step 5
Place chicken in a larger pan with butter, thyme and garlic and place in oven for approximately 20-25 minutes. Check the oven every 5-8 minutes to ensure the chicken is perfectly golden brown. Then turn down the oven temperature to 350F.
Step 6
Baste the chicken 3-4 times during cooking.
Step 7
Using your thermometer, probe the chicken between the middle bone of the breast, near the thicker end, trying to run it along the bone as much as you can. It should read 60C when ready and then it can rest. Rest chicken for at least 10 minutes.
Step 8
Reserve the roasting jus from the pan for your cauliflower and fricassee.
Step 9
Carve your chicken breast making sure the skin and stuffing is still attached, Carve the chicken breast length wise in half, making sure the skin and stuffing are intact. Place the breast onto your plate.
Method
Step 1
Thinly slice the cauliflower florets on a mandolin while trying to capture the whole shape of the cauliflower.
Step 2
Shave red radishes thinly capturing the full shape of the radish.
Step 3
Place into a bowl in cold water until they are crispy. Place them onto a small tray with paper towel to get rid of any excess water. Set aside.
Step 4
In a small pot, add your spices except the bay leaf and toast the spices on medium low until you can smell them cooking.
Step 5
Add vinegar, water, sugar, salt and bring to a boil. Then turn off heat and add bay leaf.
Step 6
Add cauliflower florets and thinly sliced radishes until ready to serve.
Method
Step 1
In a medium pot add 1-2L water and bring to a boil. Add red quinoa and simmer for approximately 15 minutes, just until they are about to open up – do not overcook as the quinoa will be added into your pan with kale and cauliflower to cook longer.
Step 2
Strain quinoa and set aside side.
Step 3
Add olive oil into a large pan on medium-high heat, until it is about to reach smoking point. Add onion and cauliflower and cook until tender.
Step 4
Add kale and wilt the leaves.
Step 5
Once everything is sweated down and soft, add white wine and deglaze until there is no more alcohol smell or the pan starts to look dry.
Step 6
Season vegetables with salt and pepper.
Step 7
Add quinoa and chicken stock and continue to cook until everything is tender and quinoa has the slightest texture of “Al dente”.
Step 8
Add butter and left-over chicken roasting jus from the pan. Add lemon juice and any final seasoning to making sure it is to your tasting.
Method
Step 1
Remove the stem and core of cauliflower.
Step 2
Remove larger florets and cut them so you can see the cross section about 1 cm in size.
Step 3
Place onto with olive oil and season them with salt and pepper, roast at 350F until golden brown and flip. Season lightly with salt and pepper, finish it with lemon juice to serve.
Method
Step 1
In a pot, add your butter and onion and sweat down until it is translucent.
Step 2
Add white wine and deglaze until pot is dry.
Step 3
Add chicken stock and reduce by at least 60-70% then add cream and Taleggio cheese and continue to reduce.
Step 4
Blend the sauce with a high-speed blender or a hand blender until smooth. Strain through a strainer or sieve into another smaller pot.
Step 5
Add mustard, chives, seasoning and lemon juice and mix everything together in the pot. Give it taste and adjust the seasoning and serve.
Method
Step 1
Combine all ingredients in a mixing bowl and serve.