Saturday, June 16, 2007
Chicken in elderflower
Free range organically reared chicken from the smallholding in Chadbury, poached in elderflowers picked by the river with a creamy grape sauce. The elderflowers are left soaking in water and lemon (prevents discolouration) overnight, then strained. The liquor is used to poach the chicken, and then that poaching liquor is used to make the sauce. New desiree potatoes dug from the garden, with chives and chive flowers picked from the herb garden. All set against the lavender bed of Dove Cottage. Now that's what you call a locally sauced dish. I just can't wait for the grapes to mature on the vines later in the year.