Ingredients (serves four)
For the broth 100g chicken wings
1 litre chicken stock
1 onion, chopped
1 piece celery, sliced
50g coriander seeds
50g white peppercorns
2 egg whites
For the main dish 4 peeled jacket potatoes
100g of butter
1 spring of rosemary
Salt and pepper
1 baby chicken
2 carrots, diced
½ head of celeriac, diced
50g button mushrooms, stalks removed
Brown the chicken wings, drain off the excess fat and add to the chicken stock with the onions, celery, coriander seeds and peppercorns.
Bring to the boil, and simmer for 10 minutes. Take off the heat, strain and cool.
Clarify the broth with the egg whites. Pass the sauce through a muslin. Check the seasoning.
Cut the potatoes into slices, approximately 1.5cm in diameter. Cook them on the side of the stove in foaming butter and rosemary for one hour, turning frequently. Season.
Roast the chicken at the hottest oven setting for 8-10 minutes and rest for 10 minutes. Glaze the button mushrooms separately in a little broth. Simmer the carrots and celeriac in the chicken broth until cooked. Add the parsley and the mushrooms.
To serve, put the potatoes at the top of the plate. Carve the chicken and arrange the breasts on top with the legs crossed underneath. Pour sauce over the top and garnish with a sprig of parsley.
Photo © Tom Stockill