Roasted spring chicken with a morel sauce and parmesan risotto

A whole chicken is brined for extra juicy meat and then served with a wild mushroom sauce and creamy risotto.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge

Ingredients

For the brine

  • 50g/1¾oz salt
  • 2 bay leaves
  • 2 sprigs thyme

For the roasted spring chicken and morel sauce

  • 1 x 1kg/2lb 4oz spring chicken
  • knob of butter
  • oil, for basting
  • 100ml/3½fl oz brown chicken stock
  • 2 banana shallots, peeled and finely chopped
  • 1 sprig thyme, stalk only (leaves picked and reserved for the risotto)
  • 50ml/2fl oz double cream
  • ½ lemon, juice only
  • 2 tbsp vin jaune (or 1 tbsp brandy and 1 tbsp white wine)
  • 30g/1oz fresh morels

For the parmesan risotto

  • 70g/2½oz butter
  • 2 banana shallots, peeled and chopped
  • 1 tsp thyme leaves
  • 1 tbsp peeled and chopped celery
  • 1 garlic clove, grated
  • 100g/3½oz carnaroli risotto rice
  • 3 tbsp white wine
  • 200ml/7fl oz brown chicken stock
  • 50g/1¾oz parmesan, grated
  • salt and pepper
  • 1 lemon, juice only
  • 2g celery leaves, washed
  • 20g/¾oz buffalo mozzarella, chopped