Gilded Chicken with Hazelnut Bread Sauce

Name: Gilded Chicken with Hazelnut Bread Sauce
Cuisine: British
Ingredients: 50 g / 2 oz crustless slice of bread; 1 tbsp lemon juice and 1 tbsp orange juice (or 2 tbsp Seville orange juice when in season); salt, pepper and lemon juice to season; 2-3 tbsp plain flour; pinch of ground cloves, plus more to taste; ¼ tsp ground white pepper; ¼ tsp salt, plus more to taste; 100-200 ml / 3½-7 fl oz / ½-¾ cup stock (from the chicken); 50 g / 2 oz / ½ cup blanched or roasted hazelnuts; bouquet garni of fresh herbs (e.g. 2 sprigs parsley, 2 sprigs thyme and a bay leave tied together); 75 g / 3 oz saffron & seaweed butter, softened ( tip); 2 cloves garlic, peeled but left whole and lightly squashed; 1 stick celery, cut into three; 2 kg / 4 lb 7 oz roasting chicken; 1 onion, peeled and halved; 1 tsp granulated sugar; 3 tbsp white wine plus 300 ml / ½ pint / 1 ¼ cups; 450 ml / ¾ pint / 2 cups boiling water; 1 pinch / 20-30 saffron strands, crushed; 1 small carrot, peeled and halved lengthways

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

The golden roasted birds and beasts of the medieval feast must have been a spectacular sight. Most recipes call for the birds to be basted with a mixture of egg yolks, saffron and other spices. This certainly achieved the gilded effect but at the expense of the wonderful crisp skin you get on a roasted chicken (which in my opinion is one of the best bits). So I have opted to use a saffron butter and a saffron wash to achieve a similar effect.

The hazelnut bread sauce is of a much la

Ingredients

Europe
United Kingdom
Side dish

Ingredients

Method