This Baked Crispy Chicken is packed with flavour and colour! With a multitude of textures this dish is unified by the richness of the Bonemasters Chicken Jus.
60 minute cook time approx
2 Chicken Legs with Bone
Sea Salt flakes and Black Pepper
Cast Iron pan
For the garnish
4 Mini Bell Peppers
150ml of Bonemasters Chicken Jus
Salt Flakes and ground Pepper
Minced Clove of Garlic
Half a diced White Onion
Half a head of celery
Table Spoon of Unsalted Butter
Half a glass of White Cooking Wine
400 ml of Bonemasters Chicken Stock
Half a cup of Parmesan Cheese
Firstly, preheat the oven at 180 Degrees. On some paper towel, pat down both Chicken Legs. After this, season the Chicken with Salt, Pepper and Olive Oil. On the cook top, heat up the Cast Iron Pan and cover in Olive Oil generously. Fry the Chicken until crispy and golden on both sides.
Place the Chicken straight into the oven and set a timer for about 40 minutes.
In a small pot, put the Bonemasters Kippenbouillon on to heat through. In another pot add a knob of butter and brown off the Garlic, Onion and Celery. Once they are translucent, add the Cooking Wine, keep stirring thoroughly. Once the Wine becomes fragrant, add the Rice to the pot. When the Wine has been absorbed by the rice you can start to ladle in the Chicken Stock.
Ladle more Chicken Stock into the Rice as it continues to absorb, making sure to keep stirring thoroughly. Once the Rice is cooked and all the Stock is absorbed, remove the pan from the heat. Add another knob of butter and the Parmesan. Place the lid on the pot and leave it rest.
Put a pan on low heat and sprinkle a good handful of Parmesan Cheese into the pan and let it turn crisp on both sides. Make a few wafers in case one breaks! In the same pan lightly fry some Basil Leaves. Let these components rest on a paper towel. Next, facing long ways, cut the top off the Mini Bell Peppers to make little bowls. Lastly, in a small pot start to heat up and reduce the Bonemasters Chicken Jus down for a few minutes.
Remove the Chicken from the oven and leave to rest for a minute.
Cut the Chicken in half and then place in the middle of a wide brimmed plate with the bone facing upwards. Place the Mini Bell Peppers as desired and fill with the Risotto. Spoon the Chicken Jus over the dish (be generous) and finish by placing the Parmesan wafers and basil as desired.
Our Jus tip:
We recommend using 150ml to give you roughly 100ml of Chicken Jus after reducing. By further reducing the product yourself you can accentuate the flavors even more. Make sure to add the frozen Jus to a cold pan and gradually bring to boil.