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Chicken Sausage with Onion Potato Puree and Chicken Jus

  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Chicken Jus and Chicken Sausage, prepare the chicken. Remove maryland portions, remove skins in one piece and set aside. Chop marylands into small pieces and set aside. Remove wings and chop finely, set aside with chopped marylands. Remove skin in one piece from back of chicken and set aside. Remove skin from neck and breasts of chicken, in one piece and set aside. Remove one breast fillet, chop and set aside with the marylands and wings. Remove remaining breast and set aside.
  • For the Jus, heat a large saucepan over medium high heat and add olive oil. Add chopped, marylands, wings and breast. Brown chicken while scraping the bottom of the pan with a wooden spoon. Add carrot and celery and cook until golden and softened, about 10 minutes. Deglaze pan with white wine and reduce by half. Add chicken stock and bring to the boil. Reduce heat and simmer until reduced by two-thirds. Pass through a fine sieve into clean saucepan and set aside until serving.
  • For the Onion Puree, place olive oil in a medium non-stick saucepan and set over high heat. Add onions and cook, stirring, until beginning to soften, about 2 minutes. Add potatoes, milk, and cream and season with salt and pepper and bring to a boil. Cover with a lid then reduce heat and simmer, stirring occasionally, until potatoes are breaking down and liquid has reduced, about 20 minutes.
  • Remove from heat and puree, using a stick blender until smooth and thick. Pass through a fine sieve into a clean bowl and season to taste with salt and pepper. Cover with aluminium foil and set aside until serving.
  • For the Chicken Sausage, firstly prepare the mousse. Place chicken, parsley, chives, salt and pepper in the bowl of a small food processor and blend until smooth. Add cream in a thin stream and while processing until mixture is thick and thoroughly mixed. Spoon mixture into a piping bag and place in fridge.
  • Lay chicken skin portions flat on a chopping board and stretch taut. Using a small sharp knife, remove any excess fat or remaining meat, being careful not to puncture skin. Trim each skin to approximately 10cm x 15cm.
  • Lay out 4 sheets of foil slightly larger than the skin pieces. Grease with oil and sprinkle with salt. Carefully transfer a chicken skin onto each piece of foil and lay flat.
  • Remove mousse from fridge and cut the tip of bag to create a 4cm wide opening. Pipe mixture in a log shape along each 10cm edge of skin offset to centre of skin. Roll skin over mixture and continue rolling and tucking in edges as it is rolled. Roll in foil encasing the sausage and tightly sealing ends. Repeat process with remaining skin and filling.
  • Heat a small, non-stick, ovenproof fry pan over high heat. Add foil wrapped sausages, place in oven, and cook until almost cooked through, about 8 minutes.
  • Remove pan from oven and unwrap sausages. Add olive oil and return pan to a medium heat. Continue cooking sausages until skin is golden brown and sausages are cooked through. Remove from heat and set aside.
  • To serve, return jus to a medium heat. Add butter and whisk until glossy and slightly thick.
  • Spoon Onion Puree onto each serving plate and spread with a spoon. Add Chicken Sausage and garnish with chive tips. Serve with Chicken Jus in a jug on the side.

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