CHICKEN DORIA
1 medium roasting chicken, free range/corn fed/organic if possible
55g butter
15g mint
140ml chicken stock
30ml sherry
Salpicon:
1 large cucumber
30g butter
10ml finely chopped shallot
10ml chopped mint
30ml double cream
Oven: 200C/Gas 6
Serves: 4
METHOD
Rub the chicken with half the butter and put the rest inside with the mint.
Pour stock around chicken and roast basting frequently.
Peel cucumber cut into a coarse julienne, blanch and drain thoroughly.
Once the chicken is roasted and resting continue with salpicon.
Heat butter add shallot and cook gently 2/3 mins, add cucumber, mint, salt and pepper, shake over heat and add cream.
Make gravy with the sherry and cooking juices.
Carve the chicken, serve with salpicon and gravy.