Coronation Chicken - Dish testing for my NEW RESTAURANT

Coronation Chicken - Constance Poached Chicken 1 1.2kg chicken crown 2 sticks celery, peeled and diced 1 onion, diced 1 leek, diced 1 head garlic 20g fresh thyme 10g Maldon salt 1.2 ltr white chicken stock 10g vadouvan spices Remove wishbone from chicken, remove legs and reserve for another preparation. Get a pan big enough to submerge a chicken crown, place chicken inside, add diced vegetable mirepoix/herbs. Add salt and vadouvan spices. Cover the chicken with chicken stock, bring to a simmer. Cover with a cartouche and simmer for 40 minutes at a very gently pace so you don’t make the chicken sieze up. Braised Rice 50g butter 1 stick celery, peeled and diced finely 1 onion diced finely 10g Maldon salt 300g basmati/wild rice mix 1ltr chicken stock - from poaching 200g frozen peas 10 curry leaves 10g vadouvan Melt the butter and add the diced celery and onion, add salt and soften for 10 minutes. Add the washed rice and chicken stock, bring to a simmer, add the peas/curry leaf/vadouvan and cover with a cartouche. Bake in the oven at 190c for 20/30 minutes until the stock has been absorbed into the rice. Allow the rice to rest before serving. Coronation Sauce Supreme 50g butter 50g flour 2 tbsp curry powder 200g white wine 500g chicken stock – from poaching 100g double cream Melt the butter and add the flour and curry powder, cook the roux out to remove the raw taste of the flour/spices. Add the white wine in 2 parts mixing well to avoid lumps. Cook out for 5 minutes at a gentle simmer. Pass the chicken stock from the poaching pan. Add the chicken stock gradually and bring to a boil, reduce for 2/3 minutes and add the double cream. Reduce to sauce consistency/coating the back of a spoon. Pass through a fine mesh sieve. Plating Chicken crown Toasted almonds/golden raisins/dried mango - Braised rice Coriander Remove skin from chicken, carve the breast from the bird and trim up, remove the wing and square off the breast slightly. Nape the sauce over the top of the reheated chicken, top with the toasted almond/raisin/mango mix. Serve along side the rice topped with coriander. If you're looking to join the Constance team please visit: https://fulhampier.com/careers/