I know this is not what one would expect when ordering roast chicken. But everything is roasted and then turned into little pockets of heaven. This dish changes every now and then as we change garnishes or how the breast is cooked, but essentially it is about using every bit of the chicken, picking all the bits from the bones. We roast the breast on the crown in this edition and roast the leg and thigh. Debone the breast and gently finish in butter in a pan with sage and garlic and a hint of chili. The leg and thigh is turned into beautiful tortelloni.(My favourite thing to make and eat)
The whole dish is brought together with roasted cauliflower and cauliflower puree. Crispy bits of chicken skin is added with a little parmesan when served.