Cotswold White Chicken, Wild Garlic, Smoked Egg Yolk, Morels by Russell Bateman

Russell Bateman

Russell Bateman

28th March 2014

Cotswold White Chicken, Wild Garlic, Smoked Egg Yolk, Morels by Russell Bateman

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 Cotswold White Chicken, Wild Garlic, Smoked Egg Yolk, Morels by Russell Bateman recipe a try? Photography by John Arandhara-Blackwell.

Ingredients

  • Chicken:
  • Smoked Egg Yolk
  • Wild Garlic Puree
  • 250g Butter
  • 500g Blanched Wild Garlic
  • 10 Garlic gloves
  • 5 Shallot, diced
  • 1litre Chicken stock
  • 300ml Double Cream
  • 150g Maris Piper Potato
  • Chicken & Lemon Sauce:
  • Ingredients;
  • 1 kg Chicken Wings
  • 8 Shallots sliced
  • 1 head of Garlic
  • 6 Thyme Sprigs
  • 1 bottle of Madeira
  • 1 bottle of white wine
  • 2 litres of chicken stock
  • 2 litres of veal stock

Method

Chicken:
Open up your chicken breast and stuff the centre with wild garlic and confit lemon.
Season and cook in a frying pan in clarified butter.
Smoked Egg Yolk:
Remove your eggs from the shell and separate the yolk from the white.
Place into a container with a little water (to prevent sticking together) and cling film tightly.
Start your smoker and pierce a small hole in the cling film, place the smoking pipe into the hole and cold smoke the eggs for 3 minutes. Wrap and set aside. When needed pour boiling water over and leave for 4 minutes before removing and seasoning with smoked sea salt.
Wild Garlic Puree:
Sweat down Garlic, Potato & Shallots in butter, season, no colour, when soft add boiling Stock & boil for 9minutes, add double cream & bring back up to boil, add 2/3 of the leaves and bring up to boil, blitz with raw leaves and pass onto ice water, cool right down and place in Paco Jet pots until needed.
Chicken & Lemon Sauce:
Roast off Chicken wings in hot oil until golden brown. Drain off, return fat to the pan and caramelize shallots and garlic. Drain off fat again; add the chicken wings and shallots back to the pan. Add Madeira and reduce to a glaze. Reduce white wine to a glaze and add stocks cook out for 40 minutes. Pass through double muslin and adjust seasoning. Finish with diced confit lemon skin.

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