Pot-Roast Chicken Pasta Recipe With Mushrooms - Great British Chefs

Ingredients

• 2 chickens, each weighing 600g
• 2l chicken stock
• 1 garlic clove, peeled and halved
• 3 sprigs of fresh thyme
• 1 bunch of asparagus
• 500g of mixed wild mushrooms
• 5kg fresh veal bones
• 1 onion
• 1 leek
• 1 carrot
• 1 bay leaf
• 3 tbsp of tomato purée
• 750ml of red wine
• 300ml of double cream
• salt
• 1 dash of sherry vinegar
• 1 dash of truffle oil
• 500g of pasta flour
• 12 egg yolks
• 1 pinch of salt
• 1 knob of butter
• pepper
• 1 handful of pea shoots
• 1 truffle, shaved