Poached and Confit Goosnargh Chicken with pink livers

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 19th April 2012
North West Young Chef of the Year

Poached and Confit Goosnargh Chicken with pink livers

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 Poached and Confit Goosnargh Chicken with pink livers recipe a try? From Sam Milne during the Merseyside heat of the North West Young Chef 2012 competition.


  • 1 x Goosnargh Chicken
  • 2 x Shallot
  • 1 bottle 580ml Lancashire ale (reduce 200ml)
  • 1 x Star anise
  • 20g Thyme
  • Spinach
  • 100ml Whipping Cream
  • 400ml Chicken Stock
  • 1 x Fig
  • 40g Spinach
  • Fig Vinaigrette
  • 1 x Figs (diced)
  • 150ml Balsamic Vinegar
  • 200ml Olive oil
  • 30g diced shallot
  • 1 x Sprig Thyme
  • 1 x garlic Clove
  • 6 tsp Water
  • 2tsp lemon juice
  • Micro Coriander Cress (Garnish)


To Prep the Chicken:
1. Remove supreme from Carcass. Prep breast using French trim. Take skin off in one piece for the crackling.
2. Remove the Drumstick Leg (take the top of the bone off)
For Crackling:
1. Place the skin in-between two sheets of grease proof and bake in oven for
10/15 minutes on 170’C.
For Confit Leg:
1. Seal chicken leg in a hot pan and place into duck fat, thyme, star anise and cook on 150’C for 40 minutes
Poached Chicken Breast:
1. Wraped chicken supreme in cling film, pierce holes, and poached in chicken stock on simmering heat for 25 minutes.
Pink liver
1. Prep chicken liver trim excess cinue, and season it. Cook last minute for 2minutes each side for a pink liver
Fig Vinaigrette
1. In a small sauce pan sweat 30g diced shallot with garlic, thyme and colour slightly for two minutes
2. Add Balsamic bring to the boil. Reduce for 4/5 minutes so it’s reduced by 1/3.
3. Combine mixtures with figs and add 6stp of water and lemon juice and blend till smooth
California Ale Foam:
1. Reduce chicken stock with ale. Reduce by half, and then add cream. Reduce once more.
2. Pass Through Cinoise, and froth up.
To finish dish:
1. Prep shallot and cut into rings. Using milk and flour pane and deep fry for 2 minutes. Then dry under the lights.
2. Slice Fresh fig in nice slices.
3. Sauté Spinach off with butter and seasoning. ( Drain when Plating up)

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