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- 1 x 3k whole organic free range chicken
- 1 Tin sweetcorn
- Chicken legs
- 1k white turnip
- 6 Banana shallot
- 2 celery sticks
- 2 large leeks
- 150g unsalted butter
- 100g pearl barley
- 500ml chicken stock
- Black pepper grinder
- 1lt chicken stock
- 50ml muscatel vinegar
- 125g unsalted butter
Separate the chicken legs from the crown. Roast both coated in a small amount of oil and salt for seasoning.
Roast at 160C for areound 35-40 mins or until juices flow clear on crown. Take from oven and allow to rest, leaving legs in to roast for a further 30 mins.
Remove legs from oven and shred meat and skin using 2 forks.
Reduce stock to a syrupy sauce/glaze, add vinegar and reduce again, whisk in butter, reserve in a warm place, do not reboil.
Boil the barley in chicken stock until soft to your liking
Dice the shallot
Slice the leeks thinly
Slice the celery thinly
Peel and quarter the turnip, slice thinly
Cook the leeks lightly and quickly in the butter, add the cooked barley and shredded leg meat and cook through for 2-3 mins
Add all other ingredients and heat through well
Season with salt and pepper
Carve breast from chicken and slice thinly
Place stew in bowls and arrange breast on top
Pour sauce over top
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