Home › The World's Kitchen › Chicken Braisi Au Risotto

Chicken Braisi Au Risotto

Singe, draw, cut off the head and feet at the first joint, and neatly wipe a two-and-a-half-pound tender chicken. Truss and cover the breast with thin slices larding pork, place a mirepoix at the bottom of a braising pan, lay the chicken over it, season with a teaspoon salt and half teaspoon pepper and lightly baste with a little melted butter. Set in the oven to roast for thirty-five minutes or until a nice golden colour, then pour in a gill white wine, one tablespoon brandy and one gill demi-glace, place the lid on the pan and reset in the oven for twenty minutes. Remove, dress a Piedmontaise risotto on a large dish, untruss the chicken and lay it on top of the rice. Skim the fat from the surface of the gravy, boil for five minutes, then strain it over the chicken and serve.