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Ingredients
Ingredients
Foam
- 100 g Parmigiano Reggiano, chopped into 1cm piece
- 1g soy lecithin
Brown Chicken Stock
- 2kg Cockerel carcass
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery stalks, cut into pieces
- 2 garlic cloves
- 1 bay leaf
- 1 Aurum Poultry Co. Cockerel SHOP NOW
Roast Cockerel Chicken
- 1 Aurum Poultry Co. Cockerel SHOP NOW
- 4 sprigs thyme
- 1 orange
- extra virgin olive oil
- salt and pepper
Ragu
- 1 carrot, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
Risotto
- 480g carnaroli rice
- 1.6 l chicken stock
- 60ml white wine
- 90ml Laphroigh or other peaty whiskies
- 25g salted butter
- 25g parmesan, grated
Method
Step 1: Prepare Parmesan Foam Base
- Place Parmigiano pieces in a high-density plastic bag with 100ml of water.
- Seal the bag and place it in a water bath at 80°C for 4 hours (Alternatively, simmer in a small covered saucepan over very low heat for 1 hour).
- Cool and refrigerate for 24 hours.
Step 2: Make Chicken Stock
- Preheat the oven to 180°C/160°C fan.
- Rinse the cockerel carcasses under cold running water.
- Roast carcasses on a large tray with onions, carrots, celery, and garlic for 1 hour or until carcasses are golden.
- Transfer the carcasses and roasted veg into a large stock pot with bay leaf, cover with cold water, and bring to a boil.
- Once boiling, reduce heat and simmer uncovered for 6 hours, skimming occasionally to remove floating scum.
- Strain and reserve the liquid. Discard the solids. You should have around 2 litres.
Step 3: Roast Cockerel Chicken
- Preheat the oven to 190°C/175°C fan.
- Rub the cockerel with olive oil, and season with salt and pepper.
- Place the thyme and orange segments inside the cockerel.
- Place on a large roasting tray and roast for 40 minutes.
- Set aside and cover.
Step 4: Make Chicken Glaze
- Cut roasted cockerel head, feet, and different parts into pieces.
- Place in a large saucepan with 2 litres of brown chicken stock.
- Bring to a boil, then reduce heat to low-medium and simmer for several hours or until it has reduced to around a cup of a luscious, golden, sticky glaze.
Step 5: Prepare Chicken Ragu
- Remove the meat from the roast cockerel and dice it into 1cm pieces.
- In a heavy-based pan, heat a few tablespoons of extra virgin olive oil over medium-high heat and cook the carrot for five minutes, stirring regularly.
- Add the onion and cook for a further five minutes, stirring regularly, or until translucent.
- Add the celery and cook for a further few minutes.
- Add the chicken and cook for a few minutes.
- Add most of the sticky chicken glaze, reserving some for plating up.
- Stir, remove from heat and set aside. Keep it warm.
Step 6: Parmesan Foam
- Pour parmesan stock into a bowl and discard the parmesan.
- Add the lecithin, mix well, and set aside.
Step 7: Make Risotto
- In one pan, heat the 1.6 litres of chicken stock over medium heat and keep it simmering.
- Add rice to another medium-large heavy-based pan. Dry toast the rice over a medium heat.
- Deglaze with wine and a ladle of hot stock.
- Continue adding the stock, ladle by ladle, stirring for 16-18 minutes until the rice is al dente.
- Pour in whisky, stir, wait 15 seconds then remove from the heat. Mount risotto with butter and parmesan. Cover and let it sit.
Step 8: Foam Parmesan Stock
- Use a stick blender to foam up the parmesan stock quickly.
Step 9: Serve
- Stir the risotto, and check the seasoning.
- Serve in 6 warmed bowls with chicken ragu, a little glaze, and a generous dollop of parmesan foam.
- Finish with seasonal flowers and leaves for garnish.
Enjoy your exquisite Risotto with Cockerel Ragu!
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