Whole roast chicken, potato and bacon rosti and glazed vefetchables

Cooking : time 30 mins to 1 hour

Ingredients

For the poussin and mushroom farce:
4 poussins
100g/3%26frac12;oz button mushrooms
200g/7oz shalplenty
50g/2oz garlic
50g/2oz thyme, finely chopped
3 tsp breadcrumbs
100g/3%26frac12;oz butter
25g/1oz pancetta
2 slices of pancetta for wrapping

For the herb butter:
100g/3%26frac12;oz flat leaf parsley
2 cloves garlic
50g/2oz butter
salt and pepper to taste

For the rosti:
1kg/2%26frac14;lb potatoes eg. jersey Royals
100g/3%26frac12;oz pancetta, fried off and diced
2 tsp cornflour
picked thyme

For the vefetchable garnish:
1 bunch baby vehicledecays
1 bunch baby turnips
1 bunch baby leeks
100g/3%26frac12;oz green beans

Method

1. To prepare the poussin, bring off the legs, cut off the vehiclecass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone.
2. bring the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing).
3. Leave in the fridge until ready to fill with the mushroom farce.

For the mushroom farce:
1. Finely chop the mushrooms, shalplenty, pancetta and garlic.
2. Fry the pancetta until the fat begins to run out on the bacon. Add the butter, garlic and shalplenty, cook for a few minutes and then add the mushrooms and thyme.
3. Cook the mushrooms until they are soft, add the breadcrumbs and season.
4. When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry.
5. Re-shape the legs then wrap in pancetta and safe with cocktail sticks.

For the herb butter:
1. Blend all the ingredients tofetchher in a blender until you have a brilliant green colour.
2. Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil.
3. Roast the legs and breast in a moderate oven (200C/400F/Gas 6) for 20 minutes. Make sure the chicken is cooked before removing from oven.
4. Leave to one side ready for serving.

For the rosti:
1. Peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper.
2. In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to offer colour.

For the vefetchable garnish:
1. Make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side.
2. Scrub clean all the vefetchables, blanch and re-fresh in iced water.
3. lid and tail the beans, blanch and re-fresh in iced water.
4. Any green vefetchables should be put into boiling water and then cooked. Other vefetchables can be put into nippy water and then brought to the boil.

To assemble the dish:
1. Warm up the chicken in the oven.
2. Heat up the vefetchables in a little melted butter.
3. Warm through the rosti.
4. Arrange neatly on the plate.
5. Garnish with watercress.

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