Ingredients
4 chicken thighs
500 ml chicken stock
135 ml cream
135 ml milk
1 ladle chicken stock
¼ tsp SIDS CRAZY SALT
90 g agar-agar
200 g cooked ham hocks
1 tbsp BROWN SEED MUSTARD
Directions
Remove skin from chicken and keep. Place chicken thighs in a brine of 60 g of salt per litre of water for 5 hours. Simmer 500 ml of chicken stock. Heat chicken skin in a pan until the fat is released then remove the skin. Fry the leeks in the chicken fat and SIDS CRAZY SALT for 1 minute then pour leeks and fat into the stock. Simmer, then cook in oven at 85°C for 1½ hours.
Meanwhile, mix together cream, milk, chicken stock and agar-agar. Simmer then let cool and leave in fridge to set. Remove from fridge and blitz with a stick blender to a smooth paste then mix with all the ingredients, including SIDS BROWN SEED MUSTARD.
Fill the dish and cover with gluten free pastry. Brush with egg and bake for 15 minutes at 215°C.
