Bone Marrow Mash with Chicken Gravy and Crispy Chicken

Ingredients

• Leftover chicken bones (Lightly oiled and salted; roast until golden brown. The post also offers 300 ml high-quality store-bought chicken stock as an alternative to making stock.)
• 1 White onion (Roughly diced)
• 0.5 Carrot (Roughly chopped)
• 2 sticks Celery (Roughly chopped)
• 1 bulb Garlic (Halved for the stock)
• 2 tbsp Oil (For the stock vegetables)
• 2 Bay leaves
• 2 sprigs Rosemary (For the stock)
• 1 tbsp Fresh black pepper (Listed for the stock)
• Salt (For lightly salting the chicken bones; amount not specified)
• 1 tbsp Salted butter (Frozen; add to the reduced stock to emulsify the gravy)
• 2 cups Milk (Gently heat with rosemary and garlic to infuse; use a ladleful in the mash. The source does not specify milk fat percentage.)
• 1 sprig Rosemary (For infusing the milk)
• Garlic (For infusing the milk; amount not specified)
• 4 Maris Piper potatoes (Peel and cube; source misspells the name as “potatos”)
• Butter (For the mash; amount not specified)
• 1 Bone marrow (Roast until browned, then add to the mashed potatoes. Listed as “1 bone marrow”; exact cut or weight is not specified.)
• Salt (For seasoning the mash; amount not specified)
• Pepper (For seasoning the mash; amount not specified)
• Dijon mustard (For the mash; amount not specified)
• 1 ladle Infused milk (Use the milk infused with rosemary and garlic; ladle size unspecified)
• 2 Skinless chicken breasts (Season with preferred seasonings; cook starting in a cold pan and let rest after cooking. Size and seasonings are unspecified.)
• Fresh thyme (For basting; amount not specified)
• 3 tbsp Butter (For basting the chicken)
• 5 Garlic (Crushed; for basting)
• Chives (For garnish; amount not specified)
• 300 ml Chicken stock (Alternative to homemade stock: use high-quality store-bought stock. Reduce by half for gravy.)

Steps

1. 1

   For homemade stock, lightly oil and salt the leftover chicken bones, then roast them in the oven until golden brown. The source does not specify an oven temperature or roasting time.

2. 2

   Roughly dice the onion, roughly chop the carrot and celery, and halve the garlic bulb. Sweat down the vegetables with the rosemary and other leftover fresh herbs in a pot. The post lists oil, bay leaves, and fresh black pepper for the stock; add these as well. The audio does not give a liquid amount, cooking time, or further stock-making directions.

3. 3

   Use the homemade chicken stock, or measure out 300 ml of high-quality store-bought chicken stock. Set it aside for the gravy.

4. 4

   Peel the potatoes, cut them into cubes, and boil them in salted water until tender. Drain them; the source gives no boiling time.

5. 5

   Gently heat the milk with the rosemary sprig and garlic to infuse it. Do not let it boil; no infusion time is specified.

6. 6

   Roast the bone marrow in the oven until browned. The source does not specify its cut, temperature, or roasting time.

7. 7

   Mash the drained potatoes with the roasted bone marrow, butter, Dijon mustard, salt, and pepper. Add a ladle of the infused milk and incorporate it into the mash. The source provides no quantities for these additions beyond the ladle of milk.

8. 8

   Season the chicken breasts with your preferred seasonings; the source does not name or quantify them. Place the chicken in a cold pan and cook, rendering out its natural fat. No cooking time or doneness temperature is given.

9. 9

   Add the butter, crushed garlic, and fresh thyme to the pan and baste the chicken. Continue cooking until juicy; the source does not specify timing or temperature.

10. 10

    Remove the chicken from the pan and let it rest. No resting time is specified.

11. 11

    Reduce the chicken stock by half. Add frozen butter cubes and emulsify them into the reduced stock to make gravy. The post lists 1 tablespoon salted butter; no reduction time is stated.

12. 12

    Serve the chicken with the bone marrow mash and gravy, garnished with chives.

Notes

The source provides an ingredient list and spoken method but omits several amounts (including marrow, mash butter, garlic for the infused milk, and seasoning), stock-making liquid and timing, and temperatures or cooking times for the marrow and chicken. The spoken method mentions salted boiling water, a cold pan, rendering chicken fat, basting, resting, and reducing stock by half. It calls for two chicken breasts and four potatoes; servings are estimated as two.

Nutrition per serving

• British
• comfort food
• main course
• chicken
• mashed potatoes
• gravy
• bone marrow
• stovetop