Joe Hlusko at Seafire
‘For the best results, buy the best corn-fed organic baby chicken you can find. Make sure you season it correctly, and cook in a pre-heated oven for the best flavour.’
1 butterflied baby chicken
(approx 400g – ask your butcher to debone it, but leave it flat)
Salt and pepper to taste
For the stuffing
200g ricotta cheese
¼ bunch thyme
¼ bunch sage
2 garlic cloves
For the garlic sauce
2 sprigs thyme
1 roasted garlic head (peeled)
200ml beef stock (or veal stock, if available)
30ml chicken stock
For the vegetables
3 baby carrots
3 Brussels sprouts
5ml lemon juice
1 Place the ricotta on a baking tray and season with salt, pepper and a little olive oil.
2 Bake the ricotta in the oven until it starts to colour, then set it aside to cool.
3 Chop the thyme and sage and fold into the ricotta once it’s cool. Season with salt and pepper.
4 Stuff the mixture into the baby chicken and seal the cavity with a toothpick.
5 Spread a little olive oil over the chicken, season the skin with salt and pepper and then place on a baking tray. Bake in the oven at 220°C for about 12 minutes.
6 Clean the vegetables and blanch them in boiling water until al dente.
7 Add the butter to a hot pan, heat until foaming, then add the vegetables and cook until the butter browns. Deglaze the pan with lemon juice and add salt and pepper to taste.
8 To make the sauce, place the roasted garlic in a pot, crush it with a spoon and heat gently.
9 Add the beef and chicken stock, and reduce this mixture until it’s thick enough to coat the back of a wooden spoon.
10 Add the cream to the sauce, pass the mixture through a strainer and season with salt and pepper. Plate up the chicken with the vegetables and sauce and serve.