We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.
Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.
Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.
Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:
Sea Truffle Salt Baked Chicken
Prep Time: 1hr
Cooking time: 1.5 hrs
- 1 whole chicken, giblets removed and prepared
- 4 leeks, halved (just whites)
- 2 onions, quartered
- 200ml soy sauce (Japanese)
- 800g Carters Sea Truffle Salt
- 2 egg whites
- 150ml chicken stock
- 50ml rapeseed oil
For the black garlic mayonnaise
- 200ml rapeseed oil
- 2 egg yolks
- ½ tsp English Mustard Powder
- 1 tbsp white wine vinegar
- 4 black garlic cloves, pureed
- salt to season
- Proware Stainless Steel Tri-Ply Roaster
- Proware Stainless Steel Tri-Ply Frying Pan
- Chopping board
- Mixing bowl
- Cooking string
- Piping bag
- Ice water
For the chicken;
- Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
- Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
- Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
- Remove from the oven and rest in the salt for around 20 minutes.
- Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.
For the black garlic mayonnaise;
- Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
- Slowly start to add the oil at a steady stream whilst continually whisking.
- Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.
Return to the chicken;
- Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
- Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
- Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
- Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.
- Place the leek onto the plates just off centre.
- Place a piece of carved chicken next to the leek, followed by the onion petals.
- Spoon over the offal glaze onto the leek and chicken.
- Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.
Find out more about Droitwich Salt and shop the range here.