Roasted spring chicken with a morel sauce and parmesan risotto

A whole chicken is brined for extra juicy meat and then served with a wild mushroom sauce and creamy risotto.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


    For the brine

    • 50g/1¾oz salt
    • 2 bay leaves
    • 2 sprigs thyme

    For the roasted spring chicken and morel sauce

    • 1 x 1kg/2lb 4oz spring chicken
    • knob of butter
    • oil, for basting
    • 100ml/3½fl oz brown chicken stock
    • 2 banana shallots, peeled and finely chopped
    • 1 sprig thyme, stalk only (leaves picked and reserved for the risotto)
    • 50ml/2fl oz double cream
    • ½ lemon, juice only
    • 2 tbsp vin jaune (or 1 tbsp brandy and 1 tbsp white wine)
    • 30g/1oz fresh morels

    For the parmesan risotto

    • 70g/2½oz butter
    • 2 banana shallots, peeled and chopped
    • 1 tsp thyme leaves
    • 1 tbsp peeled and chopped celery
    • 1 garlic clove, grated
    • 100g/3½oz carnaroli risotto rice
    • 3 tbsp white wine
    • 200ml/7fl oz brown chicken stock
    • 50g/1¾oz parmesan, grated
    • salt and pepper
    • 1 lemon, juice only
    • 2g celery leaves, washed
    • 20g/¾oz buffalo mozzarella, chopped

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