Chicken Spatchcock with Mushrooms, Jus & Truffle

BRINE INGREDIENTS (makes approx. 10.5l)

1l water

100gm salt

50g sugar

1/4 bunch thyme

2 bay leaves

5 peppercorns

Juice of 1/2 lemon

1x10cm by 4cm piece of golden kelp use Kombu as a substitute or just go with out

SPATCHCOCK

Size 6 spatchcock, deboned leg in

Spatchcock brine

BRAISED MUSHROOM INGREDIENTS

2 field mushrooms

10 baby king brown mushrooms

5 oyster mushrooms

1 small brown onion

1 clove garlic

10 gms of black truffle

1 splash of dry white wine

½ a cup chicken stock

Oil

Sea salt

CHICKEN JUS INGREDIENTS

1kg chicken wings

1l brown chicken stock

2 table spoons red wine

1x10cm by 4cm piece of golden kelp use Kombu as a substitute or just go with out

BRINE

Combine 1cup of water and all other ingredients and bring to boil

Add 750ml of cold water

SPATCHCOCKS

Cut spatchcocks in half down lengthwise, brine for 1 hour

Remove from brine and rest overnight.

Sear in a pan till golden brown

BRAISED MUSHROOMS

(Mushrooms can be substituted for anything that’s available) 

Slice mushrooms into even slices

Slice onion and garlic

Cook onions/ garlic in blend oil with a pinch of salt until soft.

Add mushrooms and truffle then cook, stirring frequently, for 15 mins

Deglaze with white wine and cook out for 5 mins.

Add chicken stock and braise until stock has reduced out and braise has thickened

Season to taste

CHICKEN JUS

Cut chicken wings in half

Roast wings in 250 degree oven on gastro trays for 20 minutes until browned

Remove wings and add to large pot

Deglaze trays with red wine

Add brown chicken stock and reduce and skim any fat off the top

Add golden kelp

Reduce till a jus consistency and coat the back of a spoon.

Strain out bones through chinois.

TO SERVE

1. Sear off spatchcocks before service

2. Roast until cooked through

3. Warm mushrooms in oven

4. Warm jus on stove

5. Plate mushrooms under spatchcocks then garnish with jus

6. Microplane over fresh truffle