Goosnargh chicken with stuffed leg, girolles, leeks and pommes purée

Ingredients

Beverages

  • 500ml of water

Spices & Dried Herbs

Dairy

  • butter, melted, for brushing
  • 80g of single cream
  • 800g of double cream
  • 375g of unsalted butter
  • 60g of crème fraîche

Cooking Sauces

  • 250g of white chicken stock

Oils & Vinegars

  • 15g of Chardonnay vinegar

Alcohol

  • 30ml of vin jaune, or dry sherry