Roast Chicken with Mushroom Sauce

Serves 2

1 Chicken Crown

3 litres water

150g salt

50g sugar

4 garlic cloves

Few rosemary sprigs

Few thyme sprigs

1 lemon

1 tbsp black peppercorn

1 tbsp fennel seeds

Olive oil

Salt

½ lemon few thyme sprigs

100-200g chicken bones

2 shallots

1 large carrot

2 celery sticks

8 mushrooms

4 garlic cloves

2 bay leaves

Few thyme sprigs

Few rosemary sprigs

100ml white wine

500ml good quality brown chicken stock

2 tbsp light soy sauce

50g shiitake mushrooms

20g butter

1 tbsp olive oil

50ml white wine

1 tbsp crème fraiche

Lemon juice to taste

Handful finely sliced tarragon

Handful finely sliced flat parsley

Salt and pepper

1. Add 500ml water to a pan with salt, sugar, lemon, peppercorns, fennel, thyme and rosemary dissolve the salt then pour into a bowl top up with the remaining cold water and allow to cool completely before adding the chicken crown cover and refrigerate for 12-24 hours

2. Remove the chicken from the brine, pat it dry and this stage you can dry it out in a fridge for a further 12-24 hours. Rub with olive oil and salt fill the cavity with lemon and thyme then roast at 220c until the internal temp reaches 65c-68c the resting stage will increase this temp to beyond 72c

3. Roast the bones until golden brown in the same oven as the chicken crown, meanwhile soften the shallot, carrot and celery with a pinch of salt. Add the mushrooms, garlic, thyme, rosemary and bay then the roasted bones. Deglaze the pan with white wine reduce until hardly any liquid remains then add the stock and soy sauce. Reduce to a sauce consistency then pass through a sieve.

4. Get some butter and oil foaming add the shitake and season with salt and pepper, then add a splash of white wine followed by the strained chicken sauce reduce again then finish with crème fraiche, the roasting juices from the chicken,a squeeze of lemon juice then tarragon and parsley

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