Burnt leek oil:
Char leeks under salamander. Place in a bag of oil and allow to infuse for 24 hours.
Chicken stock:
Place carcasses and water in bratt pan, bring to boil and skim. Add 5kg of ice cubes and skim again.
Add chopped vegetables. Simmer for 6 hours, skimming continuously. Check with senior chef, label and blast chill.
Chicken wing sauce:
Colour wings in oven at 240°c for 15 minutes then drop temperature to 200°c for 15 minutes stirring every 5 mins. Drain off fat and deglaze. Roast carrots separately to shallots in frima and drain fat in colander. Bring stocks to a boil and add caramelised vegetables and bones in the frima, return to a boil, skim then simmer for 30 minutes, reducing to sauce consistency. Add arromats and continue to cook for 10 minutes. Pass off and return jus to pan, bring back to boil, skim, and add the sherry. Adjust seasoning with vinegar and pepper.
Deboned chicken wing:
Remove wing tip and wing joint to leave the centre piece of the wing. Mix with salt, arromats and oil. Place in sous vide bag and cook at 90°c for 45 minutes in a steamer oven. Remove bone from wing whilst still warm. Roll wings individually in cling film and press between two heavy trays.
Leek and potato puree:
Sweat shallot and garlic in butter until fully cooked (no colour), add leek and continue to cook. In a separate pan bring potatoes, milk and cream to boil until potatoes are cooked. Add milk and potatoes to leek pan, return to the boil and blitz. Pass and season.
Prune ketchup:
Warm syrup and pour over prunes. Slice shallots and garlic and place in a pan with vinegar, boil and reduce by half. Place all other ingredients in a muslin bag and mix all parts together. Cover and steep overnight. Blend all ingredients together in a thermomix then pass.
Puffed rice:
Boil rice in seasoned water until fully cooked. Drain off rice and dry on a silpat matt under hot lights until completely dehydrated. Fry rice in very hot oil 200°c. Drain off excess oil and season.
Veal stock:
Roast bones in oven at 190° c until golden brown. Cut all vegetables lengthways and slowly caramelise in a brat pan. Add tomato paste and cook out. Add bones, discard fat from trays and deglaze with water and add to brat pan. Cover with water and bring to a hard boil and add crushed ice. Skim fat and cook slowly for 24 hours. Pass and reduce down to 20 litres then chill.