- 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
Set onion cream, roast chicken jelly, parmesan foam
Richard Picard-Edwards
3rd February 2015
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
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
