Roasted chicken and leek casserole
Chef Marco Pierre White
Preparation Time: 10 minutes
Cooking Time: 1.5 hours
2 number-18 chickens (this is British speak for 2 1.8 kg chickens, which equals 6 or 7 lbs of chicken)
2 tablespoons olive oil
1 bunch baby leeks
40g butter (approx 2.5 tbsp)
40g plain flour (1/3 cup)
1 litre water (4 and 1/4 cups)
2 portions of Continental Stock Pot Chicken (this is Chef Marcos Special chicken stock/bouillon by Knorr, if you are in the states we recommend Knorr’s chicken bouillon, to taste)
2 sprigs of thyme
100ml thickened cream (approx 1/2 cup)
1 punnet (Brit speak for a small basket, microgreens, found at Trader Joes or Whole Foods) micro herbs to garnish
Preheat the oven to 200°C (approx 390 F), clean and roast the chickens for 1 hour and 10 minutes until cooked.
In a heavy based pot add the oil, and saute the baby leeks for 6 minutes on a medium heat until tender, remove the leeks and set aside.
To make the roux melt the butter in the pot, add the flour and cook to blonde color while stirring continuously.
Add the water gradually to the roux, whisking to ensure no lumps. Add the Continental Stock Pot, cream and thyme bring to a gentle simmer. Reduce the liquid by a third.
Cut up the roasted chicken and add to the liquid. To serve garnish with micro herbs.