Set onion cream, roast chicken jelly, parmesan foam

Richard Picard-Edwards

Richard Picard-Edwards

3rd February 2015
Richard Picard-Edwards

Set onion cream, roast chicken jelly, parmesan foam

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 Set onion cream, roast chicken jelly, parmesan foam recipe a try? This is my simple recipe for Set Onion Cream, Roast Chicken Jelly, Parmesan Foam from the menu at the Michelin-starred Lords of the Manor


  • 10 onions
  • 1.5 l white chicken stock
  • 100g butter
  • 100ml d,cream
  • 2 leaves gelatine
  • 500g roasted chicken wings
  • 500g roasted chicken necks
  • 2l white chicken stock
  • 2 egg whites
  • 300g parmesan
  • 300ml milk


Sweat down the onions until soft in the butter. Add the chicken stock and cook down until the liquid has reduced by half. Blend until smooth and check the seasoning. Add the soaked gelatine and set in the fridge. Cover the roasted chicken with the chicken stock and cook out for 4 hours. Pass and clarify with the egg white. Reduce down by half and check the seasoning. Add the soaked gelatine, cool and set on top of the onion cream. Cover the parmesan with the milk and warm to 80°C. Pass and foam over the jelly.

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