Guillaume’s chook and mash

1 large barossa chook, or similar free range chicken (2.2-2.5kg)

1 bunch fresh thyme

2 whole garlic

Sea salt, white pepper

50g unsalted butter

1 litre vegetable oil

4 swiss brown mushrooms (sliced)

3 shallots (peeled and diced)

3 ripe Flavorite tomatoes (peeled, seeded and chopped)

1 bunch french tarragon (picked)

200ml dry white wine

500ml chicken stock

Method:

Preheat oven to 200C. Rub chicken with butter, garlic and thyme. Season inside and out. Place chicken in a baking dish on it’s side and cook 20min. Turn chicken onto other side and cook for another 20min.

Reduce oven temperature to 180C with chicken still on back. Spoon warm stock over chicken and cook 15min more. Remove chicken from oven. Season skin, which should be golden. Wrap chicken in foil and rest for 10 min before portioning.

Chasseur Sauce:

Saute mushrooms in butter and shallots and cook until golden brown. Add tomatoes, allow to cook slightly, then deglaze pan with white wine.

Add remaining chicken stock and reduce to thicken sauce slightly. Finish with pickled tarragon and freshly ground white pepper. Serve over chicken.

Paris Mash:

Wash potatoes. Cook, in their skins in cold salted water for 25-30min, or until cooked through. Check by piercing with sharp knife, which should emerge without residue on blade.

Drain potatoes, while still hot, mash immediatley using an old fashioned mouli or potato ricer. Place potatoes in a warmed pot and using a wooden spoon, work until steam has risen and mash is dry. Add knobs of butter boiling milk to obtain desired consistency. Add salt to taste.

NOTE: for perfection, pass through fine sieve to make silky smooth.

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