Confit Chicken with Grilled Squid by Stephen McLaughlin

Goodfellows

Goodfellows

Standard Supplier 14th October 2014

Confit Chicken with Grilled Squid by Stephen McLaughlin

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 Confit Chicken with Grilled Squid by Stephen McLaughlin recipe a try? Head chef at Restaurant Andrew Fairlie. In association with Goodfellows.

Ingredients

  • 500g Free Range Chicken Wings
  • 1 large spring Thyme + Rosemary
  • 2 cloves Garlic, peeled + thinly sliced
  • 1 tbsp Rock Salt
  • 1 pinch Salt
  • 2 ½ ltr Duck Fat
  • 1 small fresh squid (ask your fishmonger to clean the squid of all ink)
  • 1 tsp light olive oil
  • Salt and pepper

Method

Mix herbs, salt, sugar and garlic together and rub evenly into the chicken. Leave for 12 hrs. After 12 hrs gently rinse the marinade off and pat the chicken dry – discard the marinade. Melt the duck fat in a heavy bottomed pot and add the chicken to the duck fat and cook very slowly under a cartouche for 3-4 hrs. Allow to cool until the chicken is hand manageable, then remove one by one from the fat. Carefully remove all the bones and cartilage from the chicken. If the bone is easily removed this is a good sign for them being properly cooked. Discard the bones and lay each wing skin side down onto a tray lined with greaseproof paper. When all the wings are skin side down lay another piece of greaseproof on top then light weight onto the top paper.
For Service:
Crispen the wings in a dry, non-stick pan. Cut the squid into thin strips all even in size. Toss the squid strips in the oil and very lightly season. Drop the squid onto a preheated very hot griddle and cook for only a few seconds then remove and serve at once.

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.