Roasted Chicken Cream

Name: Roasted Chicken Cream
Cuisine: Australia
Ingredients: 200 ml (7 fl oz) riesling; 5 whole black peppercorns; fine sea salt and freshly ground black pepper; 100 g (3½ oz) unsalted butter; 5 garlic cloves, crushed; ½ leek, split, white part only, washed and roughly chopped; 1 large carrot, peeled and roughly chopped; 1 celery stalk, washed and chopped; fine sea salt; 1 onion, peeled and roughly chopped; 50 g (1¾ oz) tosa soy sauce; 4 thyme sprigs; 1 tablespoon olive oil; 200 ml (7 fl oz) cream (35% fat content); 2 g (1/10 oz) gellan gum; 1 corn-fed chicken; 500 g (1 lb2 oz) whole roasted chicken stock; 1 litre (35 fl oz/4 cups) chicken stock; 1 bay leaf; 4 g (1/10 oz) agar powder

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To Make the Whole Roasted Chicken Stock

1 corn-fed chicken
100 g (3½ oz) unsalted butter

Oceania
Australia
Sydney
Sauce

Method

To Make the Whole Roasted Chicken Stock

Preheat the oven to 160°C (315°F/Gas 2–3).

Remove the wings and neck from the chicken and place in a roasting tray. Reserve any excess fat from the cavity of the chicken for the green tea and nori