Saturday 11th July 2020
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Serves 4
Preparation time: 20 minutes
Cooking Time: 1 hour, 45 minutes

1 large skinless chicken breast
1 egg
1 tsp chopped thyme
Zest of 1 lemon
1 shallot (diced)
1 finely chopped garlic clove
100ml double cream
1 kilo chicken bones
1 carrot
1 onion
3 sticks of celery
1 leek
1 large potato
500ml stock
100ml cream
100g fresh peas
100g fresh broad beans

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Recipe by Mark Cheseldine, Washingborough Hall Hotel

Roast chicken, lemon and thyme boudin blanc, pomme puree, broad beans and roast chicken juices

Blend all ingredients except cream until smooth. When smooth, add cream. Roll in clingfilm into a sausage shape. Poach in boiling water for 10 minutes then place in cold water. Set aside in fridge.

Cover bones with cold water, place on heat and bring to the boil. Skim (remove froth regularly from surface) and simmer for 1½ hours with all other ingredients. Strain stock through a sieve and reduce by half.

Dice potato, place in stock, bring to the boil and cook until soft. Add cream, bring to the boil and season with salt and pepper. Blend until smooth.

Blanch in boiling, salted water for 1 minute. Refresh in cold water.

Place in hot frying pan and sear all sides, season with salt and pepper. Place in oven at 180°C for 15 minutes. Meanwhile slice boudin, place in frying pan in oven for 5 minutes.

Place reduced stock in saucepan with peas and beans – bring to boil. Warm pomme puree, arrange ingredients on plate and serve.

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