Roast Chicken with Garlic Mash, Bacon and Broccoli, Sage Gravy19th March 2017 Parson's Nose
Chicken is often seen as the poor relation in the family of popular meats. However, this is mainly due to the mass farming and poor production of battery chickens. A good quality chicken is a thing of beauty, and has near endless versatility.
This recipe is comforting, familiar, but delicious, and by starting with a great chicken, you won’t go far wrong.
Recipe by Chris Barber.
2 free range chicken crowns
1 raw chicken carcass cut into pieces
8 rashers of dry cured streaky bacon
4 cloves garlic
Small bunch of sage
2 heads of broccoli
1 glass of red wine
4 large white floury potatoes
2 tablespoons double cream
100 gm butter
1 onion, leek, stick celery, carrot roughly chopped
In a large non-stick pan brown the chicken bones in a little butter before adding the chopped vegetables.
Colour the vegetables well before adding the red wine, and reducing rapidly. Then cover the bones with water and simmer for one hour. Drain the liquid, and boil down to leave about four good portions of intense stock.
Meanwhile peel and blanch the garlic for five minutes in boiling water to remove the harsh flavour, repeat the process several times for a milder mash.
Boil the potatoes until tender and pass through a sieve or potato ricer, with the blanched garlic, mix in the double cream and 50 gm of butter. Season with salt and pepper.
Seal the chicken crowns in a hot butter, season well and roast for 25 minutes in a hot oven.
Lay the streaky bacon in the pan to roast with the chicken, and place 8 sage leaves in the roasting juices for the last 5 minutes of cooking.
Remove the chicken, sage and bacon from the pan and leave to rest.
Deglaze the pan with the chicken stock and boil for two minutes.
Carve the chicken breasts from the crown, and serve on a bed of mash with some steamed broccoli florets. Pour over the gravy and garnish with the crispy streaky bacon, and sage leaves.