CHICKEN BRINE

Bring everything to the boil and leave to cool before using.
Chicken crowns are brined in this for 5 hours before been stuffed with toasted hay and aged in the meat fridge for at least 3 days.

CONFIT SALT

Blend the thyme, pepper and zest and then fold into the salt and sugar.

CONFIT CHICKEN THIGHS

For every kilo of thigh meat add 30g of confit salt and leave in fridge for 5 hours before washing off.
Place in a vac-pac bag with a few sprigs of thyme, a garlic clove and half a bay and cook @80c for 5 hours before pressing overnight in the fridge.

CHICKEN MOUSSE

Blend the chicken till smooth then add the egg whites and blend to emulsify before adding the salt and potato starch.
On the slow setting slowly blend in the double cream and crème fraiche. Add the truffle, shallot and confit thigh and place in piping bag

STUFFING & COOKING THE CHICKEN

Remove the skin from the chicken crowns and then brush with water and dust with meat glue.
Pipe a thin layer of the mousse on the breast, then use a small step-pallet to smoothen out then wrap in cling film retaining the shape.
Allow to set-up in fridge overnight. Steam the chicken in the oven @75c till core temperature reaches 48c.
In service remove the breasts and place in steamer @62 for 8 mins.
Then lay on top of bbq to rest.
Glaze with sauce, then place in chicken and potato crumb before carving and finishing with smoked chicken fat and maldon.

POTATO CRUMB

Peel and grate potatoes on course grater to remove the starch.
Dry off really well before frying in oil @160 till golden brown. Strain onto a j-cloth and season well.

CRISPY CHICKEN SKIN

Place chicken skins in-between trays with parchment between them and cook @ 180 for 20-30 mins till golden brown, then season lightly.

POTATO & CHICKEN CRUMB

Combine everything together.

CHICKEN FARCE

Dice the dru
mstick and mix with the two salts, liver and heart. Mince the mix, making sure everything is very cold.
In a pan add some veg oil then add the shallot and cook till soft with no colour, then add herbs and spices which need to be blended in spice grinder and cook for a further min.
Mix shallot and spice mix to meat once cold, then roll in-between parchment 5mm thick. Steam in oven @62c for 10 mins and then once cool cut into 5mm dice.

CHICKEN & TRUFFLE SAUCE

Roast bones in the oven @ 200c till golden brown. Caramelise the carrots, garlic, salt and pepper, then add the onions, shallots and celery, cooking till golden, then add the bay leaf and thyme.
Add the madeira and reduce to a glaze. Add the bones and cover with the stocks and cook at a gentle simmer for 3 hours. Pass off and reduce by 1/3.
Thicken with XG base and infuse with a couple of sprigs of thyme and a cracked garlic clove.
Pass through muslin then add 50g chopped truffle per 1l.
Add glucose syrup, cab sav vinegar and salt to taste, to finish the salt.

CHICKEN CREAM SAUCE

Roast wings in oven @200c till golden. In a pan melt butter and once foaming add the mushrooms, thyme and bay.
Once golden add the shallots, garlic and salt and cook for a further minute before adding the wings. Add all of the alcohols and reduce by ¾’s then add the stocks and double cream.
Reduce to a sauce consistency, pass off then hand blend in crème fraiche and check for seasoning.

FERMENTED BARLEY

Pearl, black and Barsham barley (soaked in 2l water for 5-7 days @ room temperature)
Bring barley to a simmer with all the other ingredients, except the parsley.
Simmer until just cooked, add the parsley and season then leave to marinade for at least a day before using.

FERMENTED GRAIN POT (FOR 1)

In service warm this up with some of the reserved cooking liquor from the grains.

BREAD SAUCE FOAM

Place the milk in the pan with everything except the two breads and miso and bring to boil and leave to infuse for an hour.
Pass and then blend with the breads and miso.
Place into an isi gun, charge twice and leave somewhere warm for service.

POTATO SPIRAL

Peel potatoes and then turn into large sheets on the Japanese mandolin. To make the spiral lay one sheet of potato 2m in length across the table then brush with the butter and season very lightly with the salt.
Place another sheet on top then brush with more butter and roll as tighly as possible to create a cylinder that is at least 65cm in diameter.
Roll the cylinder in cling film and then cut into 15mm thick rounds and place on a perforated half gastro.
Brush with more of the butter and then steam @100c for 15 mins before placing in fridge to chill.
Use the 65mm cutter to trim the disk then before service deep fry @150c for 5 mins. in service they will then get fried @180c till golden.

SPROUT SHELLS

The sprout leaves are just separated off layer after layer, then steamed in service.

CHARRED SPROUT ½’S

In a hot pan colour  ½’ed sprouts till dark, season with salt and pepper to finish.

ONION KETCHUP

Caramelise the onions in a pan , add the salt, sugar, bay and thyme and continue till dark caramelised colour, add the vinegar & cook out for five mins, then add the remaining oil and bring to a low heat at 73c, keep at this for 5 mins, take off the heat
This is then placed into a plastic container for 4-5 days. After 5 days strain through a large conical strainer, take out the thyme.
Warm through the onion flesh in a pan, then place into a vita prep and blend till very smooth then pass through a fine sieve.
Place the both into separate sous vide small bags.

PICKLED BORETTANE ONIONS

Bring everything except the shiso, umeboshi and onions up to the boil.
Once cool blend in the umeboshi and shiso and place everything in a bag and cook @88c for 15-20 mins.Cut into slivers and place back in pickle.

GARLIC PUREE

Blanch the garlic from cold water 4 times, refreshing in ice water each time.
Place everything with the garlic in a pan and simmer for around 15 mins till the cream & stock has reduced by half, place into the blender & puree till very smooth.
Pass onto an ice bath.

ASSEMBLY

Place a small circle of garlic cream on the plate and then place the charred sprout and leaf at the top right of the circle.
Place the garnished potato spiral on the bottom right of the circle and the chicken on the left.
Fill the circle with the two sauces evenly and serve the fermented grain risotto on the side with the foam on top and a dusting of cep powder.