Boneless Stuffed Norfolk Black Chicken
Boneless Stuffed Norfolk Black Chicken
with Truffle, Chestnut & Spinach
Truffle Parsnip Rösti · Lemon Buttered Kale · Confit Parsnip · Red Wine Jus
Prepare: Less than 30 mins
Cook: 30–60 mins
Serve: 4
Ingredients
Norfolk Black Chicken
- 2 whole Norfolk Black Chickens (approx. 1.6–1.8 kg each), boned but skin left intact
- Sea salt & freshly ground black pepper
- Olive oil
- Truffle oil or finely grated fresh black truffle (to taste)
Stuffing
- 200 g cooked chestnuts, finely chopped
- 150 g spinach, wilted, squeezed dry and finely chopped
- 1 small shallot, very finely diced
- 1 garlic clove, finely minced
- 60 g unsalted butter
- 50 g fresh breadcrumbs
- 40 g finely grated Parmigiano Reggiano
- Fresh thyme leaves
- Nutmeg, a pinch
Truffle Parsnip Rösti
- 600 g parsnips, peeled and coarsely grated
- 1 small shallot, finely diced
- 40 g unsalted butter
- 1 tbsp truffle oil
- Sea salt & white pepper
Lemon Buttered Kale
- 300 g curly kale, stems removed
- 40 g unsalted butter
- Zest of 1 lemon
- Squeeze of lemon juice
Confit Parsnip
- 4 parsnips, peeled and cut into batons
- 400 ml duck fat or olive oil
- 2 sprigs thyme
- 1 garlic clove, lightly crushed
Red Wine Jus
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- 250 ml good-quality red wine
- 500 ml rich chicken stock
- 1 sprig thyme
- 20 g cold butter
Method
Prepare the Stuffing
- Melt the butter in a pan and gently sweat the shallot and garlic until soft.
- Add the chestnuts and warm through.
- Fold in the spinach, breadcrumbs, Parmesan, thyme and nutmeg.
- Season well and finish with a few drops of truffle oil.
- Allow to cool completely.
Stuff & Roast the Chicken
- Lay each boned chicken skin-side down.
- Season lightly and spread the stuffing evenly across the meat.
- Roll tightly into a neat barrel and secure firmly with kitchen string.
- Season the outside generously and rub with olive oil.
- Roast at 180°C for 60–70 minutes, turning once, until golden and cooked through (resting temperature around 68–70°C).
- Rest for at least 15 minutes, loosely covered, before carving.
Confit the Parsnips
- Place the parsnip batons in a small saucepan with the fat, garlic and thyme.
- Cook gently at 130°C (or on a very low hob) for 45–60 minutes until tender but holding their shape.
- Keep warm.
Truffle Parsnip Rösti
- Squeeze excess moisture from the grated parsnips.
- Mix with shallot, seasoning and butter.
- Form small rösti and fry gently in a non-stick pan until crisp and golden on both sides.
- Finish with a light drizzle of truffle oil just before serving.
Lemon Buttered Kale
- Blanch the kale briefly in salted water, then drain well.
- Toss with melted butter, lemon zest and a squeeze of juice.
- Season lightly.
Red Wine Jus
- Sweat the shallot and garlic in olive oil until soft.
- Stir in the tomato purée and cook for 1 minute.
- Add the red wine and reduce by two-thirds.
- Pour in the stock and thyme, simmer until glossy and reduced.
- Strain and whisk in cold butter to finish.
To Serve
Slice the stuffed chicken into generous rounds. Arrange with the truffle parsnip rösti, confit parsnip and lemon buttered kale. Spoon over the red wine jus and finish with a final touch of truffle if desired.
A beautifully balanced dish that showcases the depth, succulence and elegance of Norfolk Black Chicken — celebratory, seasonal and unmistakably refined.