Chicken

Chickens are ordered from S&B on the Friday for the following week. With each delivery we must check that the chickens are 1.2 / 1.4 KG.
In the stock tubs we put the Chicken and 10% Brine for 3 hours. Then take the Chickens out of the Brine and into a medium vac pack bag with the 200G of Chicken stock.
Set the oven to 90oc steam and cook the Chicken until 68oc. Take out of the oven and rest until they reach 72oc. Take the Chicken out of the vac pack bag keeping the stock.
Then put the Chicken into the blast chiller to cook down. When cooled place the Chickens onto a flat tray with a rack in the walk in to dry overnight.
With the Chicken Stock, place into a large rondel and reduce by 90%. When reducing slowly add the Butter and mix until emulsified. Vac pack into 200g bags.
At 11:30 for Lunch and 4:30 for Dinner depending on covers talk to a Sous Chef to see how many Chickens to get out to temper. Brush the chickens with a good amount of Chicken Butter and the Fine Sea Salt ready to go onto the rotisserie.

House Dressing

Mix all ingredients together until emulsified and vac pack in 200G bags.

Fine Herbs

Pick the Parsley and Chervil down to the leaf and cut the Chives into 3cm batons on the angle and compress in ice water. Drain and dry place into C-fold lined take aways.

Crispy Shallots

Peel and core the Banna Shallot and julienne. Vac pack in the milk and leave overnight.
Heat the Veg Oil to 150oc in a medium pan. Drain the Milk from the Shallots and dry.
When dry mix with the Cornflour and fry in the Veg Oil until golden brown. Then take out of the Veg Oil on to a C-fold lined tray and season with the Fine Sea Salt. When dried put into C-fold.

House Salad

Take the Butter Head Lettuce and cut the stem off checking each leaf for imperfections and damage. Wash the Butter Head in ice cold water, drain off and dry before putting away. Repeat the same with the Radicchio by cutting it into 2inc squares.
In a medium bowl mix the Butter Head Lettuce, Radicchio, Parsley, Chervil, Chives, House Dressing, Fine Sea Salt and Black Pepper.
Place the salad into a bowl taking care as you build the salad showing each different ingredient. Finishing on top with the Crispy Shallots.

French Fries

Heat the Veg Oil in the fryer at 180oc 1hr before each service.
Place the French Fries into the fryer basket. Slowly put into the hot Oil and fry till golden brown. Shake off excessive oil then place into the draining set up and season with the Fine Sea Salt and serve.

Bouquet Garni

Place the Rosemary behind the Thyme. Warp the Butchers String around the base of the herbs 5 times and tie off behind the Rosemary. Trim off the bottom of the Bouquet and warp in a wet J-cloth.

Roasted Garlic

Cut the top off from the Garlic and vac pack with the Veg Oil, Fine Sea Salt, Thyme and steam at 90oc for 45 minutes.
Take the Garlic out from the vac pack bag and dry. Heat a large frying pan and foam the Butter and Honey and add the Garlic and colour till golden brown.