5 Sutton Hoo chickens, legs and wings removed and made into crowns
63g Essential Cuisine Premier Chicken Jus
500ml tepid water
5 large carrots, peeled and halved
500ml Essential Cuisine Signature Reduced Chicken Stock
100g panko breadcrumbs
1kg potatoes, peeled and very thinly sliced
250g butter, melted
500g button mushroom, thinly sliced
100g double cream
Sliced raw button mushrooms
Preheat a waterbath to 70c.
Place the chickens in a vac-pac bag and seal. Place in the waterbath for 1 hour. Remove the chicken and flash in a hot oven at 250c for 10 minutes to crisp up the skin. Remove the breasts from the crown, trim up and set aside until plating.
Put the Essential Cuisine Signature Chicken Stock Reduction and carrots in a medium pan. Bring to a simmer and cook for 15 minutes until tender.
Melt the butter in a frying pan over a medium heat. Add the breadcrumbs, fry until golden brown. Remove from the heat and stir in the parsley. Take the carrots out the stock and roll in the breadcrumbs.
Preheat an oven to 180c.
Put the potatoes in the melted butter. In a suitable sized dish, layer the potatoes. Cover the dish with foil and place in the oven for 45 minutes.
Remove the potatoes and place a weight on top of them. Put in the fridge to cool before cutting into 10 pieces.
Place the potato pieces in a cold frying pan, then place over a medium heat and fry until golden. Set aside until needed.
In a medium pan add the mushrooms and butter. Place over a medium heat and cook until the water is released and then cooked away again.
Add the cream and stir until it emulsifies with the butter.
Pour in a blender and blitz until very smooth.
Place the tepid water and Premier Chicken Jus in a small saucepan. Slowly bring up to the boil, whisking until thickened.
Your Sutton Hoo Chicken, Potato, Mushroom and Carrot is now ready to serve.