Vineyard Chicken with Roasted Kipfler Potatoes recipe by Lilydale Free Range Ambassador Tony Howell
Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 4
4 Lilydale Free Range Chicken Thigh Fillets
4 basil leaves
4 vine leaves (blanched in hot water then chilled)
4 slices prosciutto
Butcher’s twine
Handful of grapes (cut in half)
300ML Chicken stock (see recipe)
2 knobs butter
For the potatoes
8 Kipfler potatoes
splash olive oil
2-3 sprigs of thyme
salt and pepper
2 garlic cloves
There’s nothing better than home-made chicken stock. It makes the house smell delicious, it’s warming and soothing to drink, and can be used in so many different recipes. It’s easy to make and far superior to store-bought stock, not only in terms of the flavour but also for knowing what ingredients have gone into making it. It’s important to use cold water when making the stock as certain proteins only dissolve in cold water giving it that clearer colour. You can keep this simmering for longer for a stronger flavour.
Makes 4 Litres.
1 Chicken carcass (raw for a white chicken stock, or roasted for a brown stock)
1 Leek
2 Bay leaves
1 Sprig of thyme
1 Brown onion
1 Carrot
2 stalks of celery (no leaves)
6 peppercorns
5L of cold water
Lilydale is a proud sponsor of this year’s Margaret River Gourmet Escape presented by Westpac and you can enjoy their tasty chicken at Gourmet Village
Check out some more delicious Lilydale Chicken recipes here