Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 25th July 2013

Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce

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 Boudin of Goosnargh Corn-fed Chicken, Richard Wilding Asparagus, wild mushrooms, morel & white wine sauce recipe a try? Starter cooked by Samuel Mairs from Grill on the Square during the Cheshire Heat of the North West Young Chef Competition 2013

Ingredients

  • Whole Cornfed Chicken
  • Cream 250ml
  • Morels 10g
  • R.W Cheshire Asparagus 500g
  • Thyme 5g
  • Wild mushrooms 50g
  • Unsalted butter 85g
  • Sliced shallots 30g
  • Pinot Blanc 50ml

Method

Preparing the chicken; taking the breast from the bird, chopping down the carcass for my chicken stock.
Remove all sinew and skin from the breasts dice up and blend with a pinch of salt & dash of cream, blace in the fridge after 10 mins, re-blend with a dash of cream, repeat the process one more time finishing with more seasoning. Leave to develop in the fridge then fold in remaining cream and chopped soaked morels, cook tester for seasoning purposes.
For the morel sauce; firstly you need to soak the morels in the hot water. Sweat the shallots down in butter with a pinch of salt. Add the white wine and reduce by half, add the chicken stock and morel liquor also reduce by half then add the cream and monte with butter and salt and pepper to finish.
Blanch the Asparagus and refresh in ice water.
Prep wild mushrooms to size required, cook in foaming butter and season keep warm to serve.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.