Meat & Poultry

3 Bird haggis

Chicken Rolled 3 Bird Haggis

Chicken rolled in a 3 bird haggis with a porcini mushroom pithiver, parsnip puree, baby veg & a spiced jus.

3 Bird haggis

Print Recipe

Ingredients

  • Pluck of duck, pigeon & chicken x 500g – minced coarsely
  • Minced shallots x 75g
  • Black barley x 100g
  • Ground nutmeg x ½ a teaspoon
  • Zest of 1 orange
  • Salt & white pepper
  • Duck fat x 50g
  • Chicken stock x 300ml
  • Grated beef suet x 100g
  • OTHER INGREDIENTS
  • Chicken breast – slightly pounded with a meat basher
  • Slices of thin pancetta x 8
  • Parsnips x 3
  • Chicken stock x 2 litres
  • Orange juice x 500ml
  • Cinnamon quill x 1
  • Star anise x 5 whole
  • ABC kecap manis soy sauce x a splash
  • Butter x 10g
  • Salt & pepper

Instructions

1

Sweat the shallots off in the duck fat on a medium heat

2

Mix all the ingredients together and place into a large cry vac bag, add the stock then seal on the cry vac machine, so the mix lies flat inside the bag. Cook in a pot of simmering water for one hour. Leave to cool completely.

3

CHICKEN BALLONTINE

4

To make the chicken ballontine, lay out a sheet of tin foil, then in a row lay out the pancetta. Place the pounded chicken on top, form a log shape with your haggis mix. Then tightly roll the whole thing into a log shape, using the tin foil as your guide. Double foil your log and leave to rest/set in the cool room.

5

To make the jus: bring the chicken stock to the boil with the orange juice, star anise and cinnamon, add a splash of ABC soy sauce and reduce by ¾. Season.

6

To make the parsnip puree: peel and core the parsnips, place into a pot just covered with milk and cook until just tender. Drain very well and make sure they are fairly dry, then pass them through a drum sieve. Return parsnip mash onto a low heat in a suitable pot with the butter and stir until butter is incorporated. Season.

7

To cook the chicken: roast in oven at 180 degrees for 15 mins, allow to cool slightly then portion. Serve with the parsnip puree and the spiced jus.

8

N.b. in my kitchen we sous vide the chicken at 67 degrees for 1 ¼ hours, and serve with a little pithiver (delicate pie!) filled with a porcini mushroom cream and roasted baby vegetables.

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