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Cock a leekie 'my way'

Cock a leekie 'my way'

Cock a leekie 'my way'

PT2H30M

Why not try?

1
Preheat the oven to 200˚C/gas mark 6. Rinse the chicken bones in cold water for about 5 minutes
  • 2 shallots, roughly chopped
2
Place the bones and the rest of the stock ingredients into a large pot and cover with water. Bring to the boil and leave simmer for 1 hour - skim off any impurities as it cooks
  • 1 leek, roughly chopped
  • 1 bay leaf
  • 1 celery stick, roughly chopped
  • 1 bunch of fresh thyme
  • 1 shallot, roughly chopped
  • 1 garlic clove, crushed
  • 1000g of chicken bones
3
Pass the stock through a fine strainer into another pot. Bring back to the boil and season taste. Keep warm while you complete the rest of the dish
4
Season the chicken breasts with salt and pepper. Quickly sear the chicken in a hot pan with oil until golden on both sides. Transfer to an oven and cook until 75°C, approximately 8 minutes
  • 2 chicken breasts
  • salt
  • pepper
  • olive oil
5
Wash the rice thoroughly in cold water, drain and leave to stand for 20 min. Add to a small saucepan, cover in twice its volume of water and bring to the boil. Reduce to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside
  • 100g of rice
6
Bring a pan of salted water to the boil. Blanch the leek, carrots and shallots in the water until render, approximately 3-4 minutes
  • 2 carrots, cut into thin strips
  • 2 shallots, cut into thin strips
  • 1 leek, cut into thin strips
7
Arrange the rice in a ring in the centre of each bowl. Place the vegetables around the plate and top with the chicken. Drizzle over the chicken stock, sprinkle with the chopped chervil and serve immediately
  • 10g of chervil

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