Crown Roast Chicken
Crown Roast Chicken with Dijon, rolled in crunchy hazelnuts and fresh parsley. Serve with Madeira sauce, parsnip purée, and potato fondants.
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Cooking tools:
- Roasting pan
- Blender
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Skillet
- Plate
- Spoon
Ingredients
- 1 medium chicken crown
- Few sprigs of thyme
- 15ml vegetable oil
- 25g butter
- 1 tbs Dijon mustard
- 100g hazelnuts or cobnuts, chopped
- 1 bunch parsley, chopped
- Salt
- pepper
- 1 shallot, peeled and diced
- 2 cloves garlic, crushed
- 100ml madeira
- 200ml chicken stock
- 100ml double cream
- Knob of butter
- Potato fondants
- Pureed parsnips
- Deep fried sage
- Sauteed kale
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