Succulent Chicken Crown Recipe With Wild Mushrooms
Maximise flavour and texture with this roasted chicken crown recipe, enhanced by wild mushrooms, thyme, and brown butter. Served with a creamy sauce and spätzle for a fun twist.
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Cooking tools:
- Oven
- Stove
- Roasting pan
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stockpot
- Mixing bowl
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Rolling pin
- Baking sheet
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1.1 kg Chicken Crown
- 300g mixed wild mushrooms
- fresh thyme
- butter
- 400g plain flour (‘00’ flour is also a good option)
- 4 eggs
- 1 heaped tsp fine salt
- 125-155ml of water
- knob of butter
- white pepper
- nutmeg
- 4 sticks of celery, sliced
- 1 large onion, peeled and sliced
- 6 chestnut mushrooms, cleaned and sliced
- 1 tsp of fennel seeds
- 3 sprigs of fresh thyme
- 2 fresh bay leaves
- 6 cloves of garlic, peeled and crushed
- 50g butter
- 200ml of dry vermouth, preferably Noilly Prat
- 800ml homemade chicken stock
- 200ml double cream
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