Young Chicken with Semolina Patties

Ingredients

• 2 young chickens (about 400 g each)
• Salt
• Pepper (freshly ground)
• 8 sprigs thyme
• 2 sprigs Rosemary
• 2 tbsp sunflower oil
• 1 bundle soup vegetables
• 400 ml poultry stock
• 350 ml vegetable broth
• 150 ml milk
• Salt
• 150 g instant cornmeal
• 20 g butter
• 30 g freshly grated Parmesan
• nutmeg
• fat (for the tray)
• 8 small young carrots
• 200 g Broccoli florets
• 200 g Romanesco florets
• 100 g green beans
• 4 tbsp Honey
• 4 tbsp butter
• 50 ml dry red wine
• 1 tsp tomato paste
• 30 g Butter

Instructions

1. 1.

   Preheat oven to 180°C with fan and top heat. Wash the chickens, pat dry, season inside with salt and pepper, fill with herbs, secure with toothpicks, then sear in hot oil on all sides in a roasting pan until golden brown. Trim the soup vegetables, roughly chop, add to the chickens and sauté briefly. Pour half of the stock over them and roast in the preheated oven for about 30 minutes until cooked through. Meanwhile, bring the vegetable broth with milk and a pinch of salt to a boil in a pot for the semolina patties. Stir in the cornmeal, cover, and simmer gently for about 15 minutes, stirring frequently so nothing sticks. Stir butter and Parmesan into the polenta mixture, season with nutmeg and pepper. Grease a baking sheet, spread the polenta to a thickness of 1–2 cm, and let it cool. Peel carrots, wash broccoli and Romanesco, cut into florets. Trim green beans. Blanch vegetables in boiling salted water: carrots and beans for ~4 min, broccoli for ~5 min, Romanesco for ~7 min. Drain, shock in cold water, and dry well. Melt butter with honey. Remove chickens from pan, brush with the honey‑butter glaze, and grill under the oven broiler until golden brown for about 10 minutes. Strain the roasting liquid, whisk in remaining stock, wine, and tomato paste, bring to a boil, then reduce slightly. Season with salt and pepper. Using a round cutter, cut 4 cm diameter circles from the cooled polenta, pan‑fry in melted butter until golden on both sides. In another pan, sauté vegetables with a tablespoon of butter, seasoning with salt and pepper. Finally, break chickens into pieces, plate them with the vegetables, sauce, and semolina patties on warmed dishes and serve.