Brioche and thyme butter-stuffed chicken crown

Method

1. Put the chicken on a board and, using a sharp knife, cut into where the thigh meets the rest of the bird to expose the ball joint. Pull the whole leg away from the carcass, twisting until it comes apart, then use the knife to cut through the skin around the joint. Repeat with the other leg. Reserve the legs for another dish.
2. Remove the wings in a similar way: cut through where they meet the main body of the bird, then twist and pull until they separate, cutting through the skin surrounding the joint. Save these wings to make gravy.
3. Finally, you need to remove the backbone. With the chicken breast-side up, use your knife or kitchen scissors to follow the natural line underneath the breasts and the ribcage, where the cavity begins. Continue to cut through the chicken following this line until the backbone is separated. Save this for stock. Set aside.
Recipe continues after advertising
Advertisement
4. Heat the oven to 120°C fan/gas 1. Whizz the brioche in a food processor to form breadcrumbs, then spread them out evenly in a baking tray and bake for 20-30 minutes to dry them out a little.
5. Put the breadcrumbs back in the food processor, adding the thyme and butter. Whizz again until combined, scraping down the sides of the bowl as needed. Season with a pinch of salt and pepper, then transfer to a piping bag.
6. Using 2 fingers and starting from the neck end, carefully separate the chicken skin from the breast meat. Wriggle your fingers and push down on the breast and the skin should come away easily.
7. Cut a 2cm hole in the end of the piping bag and pipe the butter mixture under the skin of each breast. Press down gently on the skin to push the butter around and ensure a complete, even coverage. Pull any excess skin over the holes you’ve made to help secure the stuffing in place. Keep in the fridge until ready to cook, but remember to allow the crown to come back up to room temperature before roasting. (This will take about 30 minutes.)
8. Heat the oven to 180°C fan/gas 6. Season the chicken with plenty of salt, then put it in a roasting dish. Halve the lemon and place it underneath the crown in the cavity. Roast for 30-35 minutes – if you have a thermometer, the internal temperature should be 70°C (it will increase by a few degrees whilst resting). Leave to rest for at least 20 minutes.
9. To serve, carve the whole breasts off the chicken, then neatly slice on a board (otherwise the stuffing will fall out).