500g water
500g ice
60g salt
30g honey
15g brown sugar
6 cloves garlic, cut in half and bashed
2 bay leaves
4g black peppercorns
4 cloves
5g thyme
5g sage
5g rosemary
6 chicken drumsticks
1 chicken breast
3 sticks celery
1 leek, quartered (green top removed, washed)
3 bay leaves
10g thyme & parsley sprigs
5–6 garlic cloves, halved
15g coarse sea salt
3g black pepper
Water to cover
8 asparagus spears (with rondels)
200g shelled peas
1 bunch spring onions, sliced on the bias
Cooked chicken leg & breast meat
Cooked peas and asparagus
Chopped parsley, chervil and chives
Chicken broth
½ bunch spring onions, sliced
Bring all ingredients (except ice) to a simmer.
Remove from heat, add the ice and allow to cool.
Add the chicken breasts and drumsticks.
Brine the breasts for 2 hours and the drumsticks for 4 hours.
Remove and place on a rack, refrigerate uncovered to air dry for 4–6 hours.
Place drumsticks in a pan, cover with water and bring to a simmer.
Skim well, then add all remaining ingredients.
Simmer gently for 40–50 minutes until legs are just tender.
Add the chicken breast, remove from heat and allow to cool.
Remove skin, pick and flake the leg meat.
Shred the chicken breast.
Strain the broth through a fine sieve.
Cook peas in the broth until just tender.
Cook asparagus in salted simmering water for 2–3 minutes.
Refresh in iced water and drain.
Reheat the broth and add the chicken, warm for 2–3 minutes.
Add the vegetables and warm through for 1 minute.
Finish with herbs and spring onions.
500g water
500g ice
60g salt
30g honey
15g brown sugar
6 cloves garlic, cut in half and bashed
2 bay leaves
4g black peppercorns
4 cloves
5g thyme
5g sage
5g rosemary
6 chicken drumsticks
1 chicken breast
3 sticks celery
1 leek, quartered (green top removed, washed)
3 bay leaves
10g thyme & parsley sprigs
5–6 garlic cloves, halved
15g coarse sea salt
3g black pepper
Water to cover
8 asparagus spears (with rondels)
200g shelled peas
1 bunch spring onions, sliced on the bias
Cooked chicken leg & breast meat
Cooked peas and asparagus
Chopped parsley, chervil and chives
Chicken broth
½ bunch spring onions, sliced
Bring all ingredients (except ice) to a simmer.
Remove from heat, add the ice and allow to cool.
Add the chicken breasts and drumsticks.
Brine the breasts for 2 hours and the drumsticks for 4 hours.
Remove and place on a rack, refrigerate uncovered to air dry for 4–6 hours.
Place drumsticks in a pan, cover with water and bring to a simmer.
Skim well, then add all remaining ingredients.
Simmer gently for 40–50 minutes until legs are just tender.
Add the chicken breast, remove from heat and allow to cool.
Remove skin, pick and flake the leg meat.
Shred the chicken breast.
Strain the broth through a fine sieve.
Cook peas in the broth until just tender.
Cook asparagus in salted simmering water for 2–3 minutes.
Refresh in iced water and drain.
Reheat the broth and add the chicken, warm for 2–3 minutes.
Add the vegetables and warm through for 1 minute.
Finish with herbs and spring onions.
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