Confit chicken with winter broth & vegetables
- 4 The Bare Bird chicken breasts
- Celery salt, for seasoning
- 1.5L The Bare Bird chicken stock
- 100g baby carrots, whole
- 100g leek
- 100g shelled broad beans
- 100g baby peas
- 100g shelled edamame beans
- 100g asparagus spears
- 100g small oyster or nameko mushrooms
- 150g Brussel sprouts
- 15 celery leaves for garnish
- 50mL olive oil
Season chicken breasts with celery salt. Place stock on stove on gentle heat, then place chicken breasts in stock, keeping temperature of stock at around 68°C, for 25–30 mins. With 6 mins to go, place carrots, leek and Brussels sprouts in pot, then with 3 mins to go, add broad beans, peas, edamame, asparagus spears and mushrooms.
Touch chicken breasts and if they spring back when touched, they are ready. Spoon out vegetables, then place chicken breasts in warm bowl and arrange vegetables around it.
Pour warm broth over whole dish, then add celery leaves, a drizzle of olive oil and sprinkle of celery salt.