Mr Muscle Campaign – July-August

Roast Chicken & Stuffing

Rob Kennedy, executive chef, Royal Military Academy Sandhurst
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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

  1. 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
  2. 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
  3. 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
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