Recipe: special reserve chicken from Vivia Crump & Label Anglais

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Saturday, August 6, 2016 - 20:53

Vivia Crump of chutney specialist Vivia Crump's and Chris Fredericks of Label Anglais have teamed up to deliver this recipe for a Sunday roast par excellence.

Label Anglais’ free-range chicken is roasted with Vivia Crump’s lemon and mustard seed chutney and served with Label Anglais’ chicken sausage and bacon rolls, homemade gravy and bread sauce. Mouth watering? What are you waiting for?

special reserve chicken

ingredients for the chicken
  • 1 Label Anglais Special Reserve Chicken with giblets (giblets chopped)
  • 1 jar of Vivia Crump’s Extremely Scrummy Lemon & Mustard Seed Chutney
  • 2tbs cold-pressed extra-virgin olive or rapeseed oil
  • 8 shallots, peeled
    • 4 Label Anglais Chicken Sausages or 8 high quality pork chipolatas
  • 8 streaky bacon or pancetta, thinly sliced (tip: to make slices thinner and longer, on a board hold one end and push the back of your knife along the length towards the other end)
  • 375ml/13fl.oz high-quality chicken stock
ingredients for the bread sauce
  • 500ml/18fl.oz full milk
  • 75g/2½oz butter
  • 8 cloves
  • 3 large bay leaves
  • pinch freshly grated nutmeg
  • pinch salt and freshly ground white pepper
  • 1 small onion, finely chopped
  • 1tbs double cream
  • 125gm/3½oz fresh white breadcrumbs

 

method

Allow 20 minutes per lb/450gm cooking time for the chicken, plus 10–12 minutes until juices run clear when it is pierced in the thigh with a skewer.

  1. Preheat the oven to 200ºC (190ºC for fan ovens)/400ºF/gas mark 6
     
  2. With your index finger, carefully loosen the skin from the flesh of the chicken and spread about a tablespoon of the lemon chutney over the flesh
     
  3. Rub half the oil over the chicken skin and set aside
     
  4. Heat a tablespoon of oil in a big casserole and lightly brown the giblets and shallots over a medium heat
     
  5. Place the prepared chicken on top, adding about 125ml of the chicken stock to prevent the ingredients sticking to the base of the casserole. Roast for 10 minutes. Decrease the oven temperature to 180ºC (170ºC for fan ovens)/250ºF/ gas mark 4, then cook the chicken for a further 45 to 80 minutes, depending on the weight of the chicken. About 10 minutes before the end of this time, take the chicken out the oven, spread some more chutney over the skin and return it to finish
     
  6. Check it’s cooked by inserting a skewer in the thickest part of the meat: if the juice runs clear it’s ready
     
  7. Remove the chicken from the oven. Transfer it to a dish, first letting the juices drop into the casserole it was cooked in. Cover the chicken with foil and leave it somewhere warm for up to 30 minutes
     
  8. Meanwhile, remove the skins from the sausages and with floured hands roll the sausages smaller to the size of chipolata, cut into 5cm/2” pieces and wrap in the bacon. Place in a small roasting dish and cook alongside the chicken for 15–20 minutes, or until they are sizzling and nicely browned. Keep warm
     
  9. For the bread sauce, heat together the first 8 ingredients until just bubbling for 2 minutes
     
  10. Cover the pan, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid
     
  11. Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt if necessary, then pour the sauce into a bowl
     
  12. Cover with a plate and keep warm until needed by placing over a pan of hot but not boiling water
     
  13. Add the remaining chicken stock to the casserole containing the cooked giblets and shallots, place over a medium heat on the hob and simmer until the liquid becomes a rich, syrupy gravy
     
  14. Remove and discard the giblets and set the shallots aside with the sausage and bacon rolls
     
  15. Pour the gravy juices and bread sauce into sauceboats or small jugs to serve at the table
     
  16. Carve the chicken onto a warmed serving dish, surrounded with the sausage and bacon rolls, shallots and some roast potatoes. Serve with green vegetables such as green beans or curly kale.

 


 

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