Serves 1
Directions
- 1Start by dicing mirepoix.
- 2Lightly sweat the mirepoix in a touch of oil.
- 3Roast off some chicken wings and chicken carcass in the oven until really dark golden brown.
- 4Once the vegetables are translucent, add some garlic cloves, thyme, and rosemary.
- 5Add the roasted bones to the stock pot.
- 6Top up the stock pot with water.
- 7Add a touch of water to the roasting tray, bring it to a heat, and scrape off the bottom into the stock.
- 8Bring the stock to the boil, turn it down, and simmer for around 2 and a half hours.
- 9Pass the stock through a fine sieve.
- 10Reduce the stock.
- 11For Sauce Chasseur: Melt butter.
- 12Add mushrooms and salt to draw out moisture.
- 13Sweat the mushrooms.
- 14Once mushrooms have color, add finely diced shallot and dry white wine.
- 15Reduce the wine by 90% until it forms a thick glaze.
- 16Add tomato passata and chicken stock.
- 17Finish the sauce off heat by swirling in butter with lemon juice, a pinch of nutmeg, diced plum tomato, chopped chervil, tarragon, and parsley.
- 18For Mustard and Tarragon Sauce: Melt butter in a saucepan.
- 19Add flour and stir to make a roux.
- 20Cook the roux on a low heat for 2 minutes until it's the consistency of wet sand.
- 21Ladle in chicken stock bit by bit, whisking, and bring to the boil.
- 22Simmer for a couple of minutes until the sauce thickens slightly.
- 23In a bowl, mix Dijon and whole grain mustard with stock to make a slurry and pour into the sauce.
- 24Turn down the heat and cook for 10 minutes.
- 25Add double cream, stir in tarragon, and lemon juice.
- 26For Chicken Butter Sauce: Reduce white wine by 90%.
- 27Add Fallow Sriracha, followed by double cream.
- 28Add chicken stock and bring to the boil.
- 29Turn off the heat and blend in cold butter.
- 30For 40 Clove Chicken Sauce: Add olive oil to a pan.
- 31Add 40 garlic cloves and celery, cooking for 3 minutes.
- 32Add two sprigs of rosemary and two sprigs of thyme.
- 33Cover with a cartouche and confit on super low heat.
- 34After a few minutes, add vermouth.
- 35Once vermouth has reduced by half, add chicken stock.
- 36Cover again with the cartouche and simmer for about 30 minutes.
- 37After half an hour, remove the cartouche and pick out the rosemary and thyme.
- 38Add double cream and blend.
- 39Season with a squeeze of lemon.
- 40Finish with a touch of parsley and mix through.
- 41For Tikka Masala: Heat ghee in a pan.
- 42Add sliced onion and sweat on a medium-high heat.
- 43Once onions have color, add garlic and ginger paste.
- 44Add turmeric, garam masala, chili powder, paprika, cumin, coriander, ground almonds, and coconut milk powder.
- 45Toast the spices for one minute.
- 46Add chopped tomatoes and chicken stock.
- 47Simmer for 5 minutes.
- 48Add double cream.
- 49Once the sauce comes to the boil, blend until smooth.
Ingredients
- diced mirepoix
- chicken wings
- chicken carcass
- garlic cloves
- thyme
- rosemary
- water
- 40 g butter
- 65 g button mushrooms
- 15 g finely diced shallot
- 130 g dry white wine
- 20 g tomato passata
- 500 g chicken stock
- lemon juice
- nutmeg
- chopped chervil
- tarragon
- parsley
- 40 g diced plum tomato
- 40 g butter
- 40 g flour
- 75 ml white wine
- 400 ml chicken stock
- 10 g whole grain mustard
- 10 g Dijon mustard
- 50 ml double cream
- black pepper
- salt
- 1 juice of lemon
- fresh herb
- 60 g white wine
- 25 g whipping cream
- 500 g chicken stock
- 15 g Sriracha
- 15 g butter
- 30 g olive oil
- 40 garlic cloves
- 2 celery stalks
- salt
- 2 sprigs rosemary
- 2 sprigs thyme
- 125 g vermouth
- 250 g chicken stock
- 120 g double cream
- 20 g ghee
- 2 sliced onion
- 20 g garlic and ginger paste
- 5 g turmeric
- 15 g garam masala
- 5 g chili powder
- 5 g paprika
- 8 g cumin
- 8 g coriander
- 25 g ground almonds
- 20 g coconut milk powder
- 200 g chopped tomatoes
- 400 ml chicken stock
- 100 ml double cream
Equipment
ovenstock potroasting trayfine sievepansaucepanwhiskcartouchefrying panblender
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