Name: Roast Organic Chicken, Wild Mushroom Risotto
Yield: Serves 6
Ingredients: 3 bay leaves; salt and pepper; 2 shallots, finely chopped; 8 medium sorrel leaves, or equivalent, cut into fine strips; 1 savoy cabbage; 250 g/9 oz mixed wild mushrooms; 3 leeks, trimmed; truffle oil, to season (optional); 200 ml/7 floz/1 cup chicken stock; 200 ml/7 floz/1 cup double (heavy) cream; 4 tbsp white wine; 250 g/9 oz/1¼ cups carnaroli or arborio rice; ½ clove garlic, halved; 2 lemons; 18 spears green asparagus; 12 confit button onions; 1 sprig thyme; 50 g/2 oz/½ cup parmesan cheese, grated; 3 organic chickens, about 1.3kg/2lb13oz each, legs removed; 1 bunch thyme; 2 tsp chopped chives; 1 litre/1¾ pints/4½ cups chicken stock, plus 200 ml/7 floz/1 cup chicken stock; 1 bulb garlic; 75 g/3 oz/¾ stick butter; a few sprigs soft herbs; 250 g/9 oz/2¼ butter, softened; 50 ml/2 floz/¼ cup corn oil; 50 ml/2 floz/¼ cup truffle dressing

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

The essence of this dish is flavour enhancement and flavour extraction. The instructions have been carefully devised to give the maximum taste sensations. This is achieved with fresh ingredients and particular cooking methods, including the manner in which the chicken is rested and how the leeks are chopped down for the cream. The steps are all simple, but when executed properly, the results are amazing.