Lilydale Chicken 3 Ways

Serves 4 people

Ingredients

CHICKEN BREAST

• 2 Lilydale Free Range Chicken Breasts (skin removed, but kept)
• 150ml water
• 100g ice
• 20g salt
• 10g sugar
• 1 x twig thyme
• 1 x garlic bulb
• 1 x star anise
• ½ tsp black peppercorns

CONFIT CHICKEN WING

• 3 x leeks – whites only
• Vegetable oil (for frying)

PICKLED WOODEAR MUSHROOM

• 1 x punnet woodear mushroom
• 50g butter
• 50ml apple cider vinegar
• 20g sugar
• 100g water
• 1 x twig of rosemary
• 1 x garlic clove

MUSHROOM PUREE

• 250g button mushrooms
• 1/2 onion
• 1 garlic clove

LEEK & POTATO PUREE

• 3 leeks – green only
• ½ onion – sliced
• 1 garlic bulb – sliced
• 1 twig of thyme
• 2 medium sized potatoes – peeled
• 500ml chicken stock

CHICKEN SAUCE

• 500g chicken wings
• 1 onion
• 1 eshallot
• 1 garlic bulb
• 50g mushroom
• ½ small lead
• X chicken stock
• 100ml sherry
• 50ml Pedro Ximenez
• 100g cream

CHICKEN SKIN

• 2 x chicken skins
• Salt

Method

CHICKEN BREAST

1. Trim any excess meat and fat from the chicken breast.
2. Place in a cold brine for 2 hours.
3. Remove from brine and run under water for 10 minutes.
4. Place into a saucepan of water at 80°C for 12 minutes.

CONFIT CHICKEN WING

1. Remove the larger end of the wingette bone.
2. Cover wingette with the duck fat and herbs.
3. Bake for 140°C for 1 hour and 15 minutes.
4. Remove and allow to cool before pulling out the bones and pressing (skin side down).

LEEK HAY

1. Thinly slice (chiffonade) leek in 3/4cm long strips.
2. Fry at 140°C until crispy and golden.
3. Season with salt & pepper.

PICKLED WOODEAR MUSHROOM

1. Cut mushrooms in to nice small sized pieces.
2. Sautee in butter with rosemary and garlic.
3. While mushrooms are sautéing make a pickling liquid with water, sugar and apple cider vinegar.
4. Ass the sautéed mushrooms to the picking liquid

MUSHROOM PUREE

1. Sweat down onion and garlic until soft.
2. Add mushrooms and caramelise.
3. Blend with xantham and water.
4. Season with salt and pepper.
5. Pass through a sieve to remove any bits.

LEEK & POTATO PUREE

1. Sweat everything down until soft.
2. Add stock and reduce until about 2/3 of original.

CHICKEN SAUCE

1. Roast chicken wings in the oven at 190°C for 45 minutes, stirring every 15 minutes.
2. Add chicken wings into a large pan with the vegetables and caramelise.
3. Add mushrooms to absorb excess fat.
4. Add sherry and reduce to glaze.
5. Add stock and cream and simmer.
6. Cook for 1 hour, pass through a sieve to remove any bits and reduce.

CHICKEN SKIN

1. Lay chicken skin flat on baking paper on oven tray and lightly salt.
2. Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3. Bake at 180°C for 12 – 14 minutes until cooked through and crispy.

Place all components onto a serving plate, garnish to serve.