THE ORWELLS EXPERIENCE
COOKERY CLASS
23/02/2025
A Masterclass in the cookery of chicken, the Orwells way.
We will cover the following: -
Chicken Butchery
Brining.
Cookery, creating a dish & saucing.
Plating.
No Waste.
Brining Recipe & Pre-cooking the chicken: -
Total weight of chicken that you brine, you will match in water. Then you will add in salt 10% of the combine weight. You will then take a small amount of the liquid and warm that up with aromas that suit the chicken, like garlic and thyme.
Mix the brine well until all salt has dispersed.
Add the chicken and leave for 2 hours, wash off and we will now vacuum pack in duck fat and cook in a water bath at 60C for 2.5hrs.
Cool initially in ice water then leave to cool in the fridge, this can be done a few days in advance.
Remember if you don’t water bath, you can just roast, and the brine will prevent the chicken from drying out because of osmosis.
Cooking the Chicken, Creating a Dish, Saucing & Plating: -
The dish we will create is Creedy Carver Chicken Supreme with morel mushrooms, vin jaune sauce and new season wye valley asparagus. As a little treat we have prepared some truffled mash to go with the dish.
To finish the chicken, we will roast in the pan to get a crispy shin, then heat in the oven, this can be done on or off the crown.
We will prepare the asparagus and cook very quickly on a high heat, with salt, butter and water. Just before we serve.
To create the sauce, we will follow the recipe below and then reheat as the asparagus is heated through.
The plate will then be dressed, everyone can copy our way of get creative.
What to do with the waste? & how to create zero waste!
Q & A.
What wine do I drink with this dish?
Vin Jaune is always an option, but a good slightly oaked chardonnay, from France will do the trick.
SAUCE VIN JAUNE, WITH MOREL MUSHROOMS
Serves 4 people
2 chicken wings
1 shallot diced fine
1 sprig of thyme
1 clove of garlic crushed
80ml dry white wine
80ml Vine Jaune
20ml Vin Jaune
250ml Chicken Stock
400 ml double cream
40gr butter, unsalted
Salt to taste
Splash of lemon juice to taste
16-20 Morel mushrooms.
Add the wings to the pan, colour a little.
Sweat off the shallot, thyme, garlic until soft without colour with 10gr of butter.
Deglaze with Vin jaune. Reduce by 2/3.
Add the white wine, reduce by 2/3.
Add the stock and reduce by 2/3.
Add the cream and reduce by just over half.
Bring to a boil, add the butter and then bland to thicken, adjust taste with salt and lemon.
Lightly fry the morel mushrooms with a little butter , drain off butter then add the sauce, warm through and serve with chicken.
