Potato risotto:
Place the diced potato in a pan and cover with chicken stock and a knob of butter and seasoning,
Bring to a simmer until potatoes are cooked through,
Finnish with creme fraiche, parmesan, butter and chives.
Leek:
Cut a leek in half lengthways and rinse until cleaned thoroughly,
Cut leek into a 5.5 inch length and place in a vac pac bag with a knob of butter, salt and pepper,
Seal bag and cook in a bain marie until tender,
Take out of bag and fry in a pan until charred.
Chicken sauce:
Roast bones in the oven until golden.
Caremelise mirepoix in a pan then de-glaze with madeira and white wine.
Add bones into pan with mirepoix then cover with chicken stock and a label of veal stock.
Cook out for 1 hour, skimming regularly.
Strain through a muslin cloth then reduce until the correct consistency.